It may take a leap of faith to use this much garlic, but the cooking significantly subdues the bite. The myriad seasonings lend an intriguing complexity to this sophisticated dish.
INGREDIENTS (for 6 servings):
- 3 tablespoons olive oil
- 50 cloves garlic, peeled
- 6 chicken legs, halved
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped celery
- 1 teaspoon dried tarragon
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups white wine
Preheat oven to 375 degrees F (190 degrees C).
Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.