Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Chicken legs (cut into 1/2 c Dry vermouth
Drumsticks and thighs) 2 1/2 ts Salt
2/3 c Olive oil 1/4 ts Pepper
4 Celery ribs, sliced thin 1/8 ts Nutmeg
6 Sprigs parsley 40 Cloves of garlic, peeled
1 tb Tarragon

Rinse the chicken in cold water and pat dry with paper towels. Put
the oil in a shallow dish or a plate and turn all the chicken pieces
in the oil to coat all sides. Lay the celery slices in the bottom of
a heavy 6-quart casserole with a tight fitting cover. Add the
parsley and tarragon. Lay the chicken pieces on top and sprinkle
with vermouth, 1 teaspoon salt, pepper and nutmeg. Pour the oil
remaining in the plate into the casserole. Toss in all garlic and
sprinkle with the remaining salt. Lay a piece of aluminum foil on
top of the casserole, to make a tight seal. Set on the casserole
lid. Bake in a 375-degree oven for 1 1/2 hours without removing the
lid. Serve with hot toast or thin slices of French bread or
pumpernickel, spread with the softened buttery garlic cloves.

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