This is James Beard's recipe, cut in half and without the hassle of fresh parsley.
INGREDIENTS
8 chicken thighs (the kind with bones and skin)
1/3 cup extra-virgin olive oil
3 celery ribs
1 teaspoons dried tarragon
1/3 cup dry vermouth
1 teaspoon salt
A little freshly ground black pepper
A little nutmeg
20 garlic cloves
French bread (or something else crusty)
NEEDED EQUIPMENT
Dutch oven or heavy casserole with a tight fitting lid
Aluminum foil.
STEPS
Preheat oven to 375.
Peel the garlic cloves (you’re going to use them whole).
Cut the celery into thin half moons, and put it on the bottom of the dutch oven.
Put the tarragon on top of the celery.
Dry off the chicken.
Put the oil in a shallow dish and turn the chicken in the oil to coat on all sides.
Put the chicken in the casserole, ideally in a single layer.
Sprinkle the chicken with the salt, pepper, and nutmeg.
Sprinkle the garlic over the chicken, spreading it out kind of evenly.
Pour the vermouth over everything.
Put a piece of foil over the chicken and press it down as a tight cover. Put the lid on the casserole.
Cook for an hour and a half and serve hot from the pot.
Spread the garlic on pieces of the bread, like it was butter.
