While this recipe, adapted from James Beard’s famous dish, is delicious year-round, on a cozy winter’s night, there’s nothing better than smearing a hunk of crusty bread with a velvety clove of roasted garlic. This dish tastes even better the next day, after the flavors have had a chance to meld.
6 stalks of celery, cut into 2-inch chunks
1 large onion, roughly chopped
6 sprigs parsley
2 sprigs tarragon
3 pounds dark meat chicken pieces, on the bone
Salt and freshly ground pepper
1/2 cup olive oil
40 cloves of garlic, separated but unpeeled
1/2 cup vermouth or dry white wine
Preheat the oven to 375 degrees.
Spread the vegetables over the bottom of a heavy, wide casserole dish with a tight-fitting lid. Lay the parsley and tarragon on top. Season the chicken liberally on all sides with salt and pepper and dip each piece in olive oil to coat. Arrange the chicken pieces in one layer over the vegetables. Tuck the garlic cloves in and around the chicken and then pour the vermouth over everything.
Cover the casserole tightly with tin foil, then the lid, and cook for 90 minutes without uncovering.
Serve the chicken with the vegetables and juices in shallow bowls with thick slices of bread. Squeeze the softened garlic from its skin and spread it on the bread.
For leftovers: Cover tightly with foil or a lid and reheat at 350 degrees for about 20 minutes, or until heated through. Try with rice instead of bread this time.