There are two variations of this dish; one more country French-inspired and the other Mexican Inspired both are great.
Garlic Chicken -
Ingredients
6 large stalks of celery, diced
6 carrots or parsnips, rough chopped
1 large onion rough chopped
2 cups Jerusalem artichokes, rough chopped
6 sprigs of Italian parsley
3 sprigs of tarragon
1/2 olive oil
50 cloves of garlic - yes 50 with the paper left on
2/3 cups of dry white wine or vermouth
3 lbs of cut-up chicken on the bone with the skin left on
salt and pepper to taste
A loaf of French Bread
Directions
Pre-heat oven to 375 degrees
In a large covered casserole dish spread out the veggies on the bottom of the dish. Next layer the uncut parsley and tarragon on top of the veggies.
Season the chicken with salt and pepper and coat with the olive oil. Stick some of the cloves of garlic under the skin of the chicken.
Arrange chicken over veggies in one layer. Now tuck the remaining garlic around the chicken making sure the garlic is throughout the dish.
Pour Wine over the entire dish.
Cover dish with foil and place the lid on the casserole, you want a tight seal so no steam escapes.
Cook for 90 minutes and do not peek during the cooking process.
Remove chicken, veggies, and the garlic and serve with a large piece of bread so that you can spread the cooked garlic on, yum.
Garlic Chicken two
Ingredients
6 large stalks of celery, diced
1 large red onion, rough chopped
2 poblano peppers, rough chopped
2 cups of Jicama, rough chopped
6 sprigs of cilantro
3 springs of oregano
1/2 cup olive oil
50 cloves of garlic
2/3 cup of rum or tequila
2 teaspoons of cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon ground cardamon
salt and pepper to taste
a loaf of french bread
Directions
Pre-heat oven to 375 degrees
In a large covered casserole dish spread out the veggies on the bottom of the dish. Next layer the uncut cilantro and oregano on top of the veggies.
Season the chicken with some of the cumin, cardamom, salt, and pepper and coat with the olive oil. Stick some of the cloves of garlic under the skin of the chicken.
Arrange chicken over veggies in one layer. Now tuck the remaining garlic around the chicken making sure the garlic is throughout the dish. Sprinkle the remaining spices over the chicken.
Pour rum or tequila over the entire dish.
Cover dish with foil and place the lid on the casserole, you want a tight seal so no steam escapes.
Cook for 90 minutes and do not peek during the cooking process.
Remove chicken, veggies, and the garlic and serve with a large pieces of bread so that you can spread the cooked garlic on.