Updated: Apr 27
6 large stalks of celery, diced
1 large onion, rough chopped
2 cups of Jerusalem artichokes, roughly chopped into large pieces
6 sprigs of Italian parsley
3 Sprigs of tarragon
1/2 cup olive oil
50 cloves of garlic with the paper left on
2/3 cups of vermouth or dry white wine
Salt and pepper to taste
3 pounds of cut-up chicken on the bone, dark heat works best
A loaf of French bread
Preheat oven to 375 degrees F
In a large deep covered casserole dish spread the vegetables on the bottom of the dish.
Spread the sprigs of parsley and tarragon on top of vegetables
Season chicken with the salt and pepper and coat with olive oil.
Arrange chicken in one layer over the vegetables.
Now tuck the garlic under the skin of the chicken and around the chicken making sure that there is an equal distribution through the dish.
Pour vermouth or wine over everything.
Cover dish with tin foil and tightly place the lid on top.
Cook in the oven for 90 minutes; do not peek during this time.
Spice it up
Ingredients to add and swap with
Jerusalem artichokes with Jicama
parsley with cilantro
tarragon with oregano
2 Tsp of ground cumin
1 Tsp celery seeds
1/2 Tsp cayenne pepper
1 Tsp cardamom
2 Poblano peppers, rough chopped