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  Chicken braised with 40 cloves of garlic
 
Yield: 6 servings
 
40 ea Cloves Garlic * 1/2 ts Allspice      6 ea Chicken Legs/Thighs ** 1/4 ts Cinnamon
2 ea Med Onions Coarsely Chopped 1 x Salt & Pepper To Taste      2 tb Olive Oil 1/4 c Cognac
1 c Fresh Parsley Chopped 1/3 c Dry White Vermouth      1 ts Dried Tarragon
 Crumbled * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired ~------------------------------------------------------------------------- Preheat oven to 375 degrees F. Place all the ingredients in a deep heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot with good crusty bread for mopping up the juices and garlic. Open the pot at the table so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.

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