Instructions: Chicken with Forty Cloves of Garlic

40 cloves unpeeled garlic (about 3 heads)

3 lg stalks celery, thinly sliced
2 lg carrots, thinly sliced
1-1/2 c chopped onions
1 c reduced-fat chicken broth
1 t dried tarragon
1/2 t black pepper
6 whole chicken legs (thighs with drumsticks), skinned 1 loaf French bread, warmed

In a 3 quart shallow baking dish, arrange the garlic, celery, carrots, and onions. Add the broth. Sprinkle the vegetables with 1/2 teaspoon of the tarragon and 1/4 teaspoon of the pepper. Arrange the chicken in a single layer on top of the vegetables. Sprinkle the chicken with the remaining 1/2 teaspoon of tarragon and 1/4 teaspoon of pepper.

Cover the dish tightly with a double thickness of foil.

Bake at 425 until the chicken is no longer pink and the garlic is soft, about 1 hour. Serve the chicken and vegetables in soup plates along with the pan juices. Squeeze the soft garlic from the husks onto slices of the bread and spread it like butter.

Servings: 6

NOTES : peel and spread garlic cloves on warmed french bread. serve over rice.

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