Review of last recipe (photo above) - I like to make easy cookies .. these really are not.  They must be rolled out and cut out of the dough ... then the scraps rolled out and cut out again (which toughens the dough and adds more flour to the finished product). The pressure of the rolling pin made the dough stick to the counter, so had to free it before cutting the cookies out.  Just a pain ... The finished product is tasty enough, but will hold final judgment for when they cool and I have one with a cup of tea (the one bite for the "photo shoot" wasn't enough of a taste), and will have the husband weigh in. as well.

TODAY'S RECIPE - CHICKEN WITH 40 CLOVES OF GARLIC
Serves 8
oven 375 degrees

2/3 cup oil
16 chicken thighs or drumsticks (or a combination of the two)
4 ribs celery, cut in long strips
2 medium onion, chopped
6 sprigs parsley
1 tbsp chopped fresh tarragon or 2 tsp dried
1/2 cup dry vermouth
2 1/2 tsp salt
1/4 tsp pepper
dash of nutmeg
40 cloves of garlic, unpeeled
french bread

Pour oil into shallow dish; add chicken and turn to coat all sides evenly.  In a heavy 6-qt casserole, combine celery, onions, parsley and tarragon.  Lay chicken on top and add vermouth.  Sprinkle with salt, pepper and nutmeg.  Tuck garlic cloves around and between chicken pieces.

Cover casserole tightly with foil, then lid.  Bake in preheated 375 degree oven for 1 1/2 hours without removing cover. 

Serve chicken with pan juices, whole garlic cloves and slices of heated french bread.  Spread garlic out from root end of papery husk onto bread and spread like butter.