Chicken with 100 Cloves of Garlic
3 T. olive oil
4-lb. chicken, cut into 8 pieces
Salt and freshly-ground black pepper, to taste
100 cloves of garlic, peeled
½ c. dry vermouth
¾ c. chicken stock
1 T. chopped tarragon
Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and saute, turning once, until browned, about 15 minutes. Transfer to an 8″ square baking dish and set aside.
Add garlic to pot and cook until you smell garlic’s aroma, about 3 minutes. Add vermouth; scrape the bottom of the pot until vermouth is slightly reduced, about 2 minutes. Add chicken stock and bring to a boil. Transfer 25 of the whole roasted garlic cloves to baking dish; mash the remaining 75 cloves into stock. Pour the garlic-infused garlic over the chicken and bake until chicken is glazed and tender, 15 to 20 minutes. Garnish with chopped tarragon.