Forty Garlic Chicken - cooking recipe

Ingredients

2/3 c. olive oil
8 chicken legs (drumsticks with thighs attached, about 4 lb.)
4 stalks celery, cut into 2-inch strips
2 c. chopped onions
40 cloves garlic, unpeeled (2 to 3 heads)
1/2 c. chopped fresh parsley
1 tsp. dried tarragon, chervil or basil or 1 Tbsp. fresh
2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. ground nutmeg or mace
1/3 c. cognac or 1/2 c. dry vermouth
16 slices French bread, toasted

Preparation

Heat oven to 375\u00b0.
Pour oil over chicken in a heavy 3-quart casserole.
Turn chicken in oil to coat evenly.
Add celery, onions, garlic, herbs, seasoning and cognac.
Mix well.
Cover casserole with foil and then with lid.
Bake 1 1/2 hours.
Serve, from pot, hot or at room temperature.
As you eat, squeeze cooked garlic onto toasted French bread.
It's surprisingly mild.
Makes 8 servings.