Adapted from the Garlic Lover’s Cookbook, which calls for one cut up frying chicken to be added from the beginning, but we prefer this adaptation. Served at Michael’s 15th birthday.
Forty Clove Chicken
‘Pam’ a large casserole dish. Heat oven to 375.
Put in casserole dish:
40 cloves fresh garlic (unpeeled)
½ c. dry white wine
¼ c. vermouth
¼ c. oil
4 stalks celery cut into 1” pieces
1 t. oregano
2 t. dry basil
1 t. parsley
Juice of one lemon
Salt and pepper to taste.
Lightly mix and cover with foil and bake 30 minutes.
Remove from oven and carefully lift off foil. Add and mix into juices:
Chicken tenders or cut up chicken breasts.
Bake for ½ hour uncovered, or until chicken is done.
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