2 chicken breasts, cut into pieces
2/3 cup of olive oil (160 ml)
8 long strips of salted bacon
4 medium onions, chopped
2 tablespoons of dried thyme
12 sprigs of parsley
1 cup of dry vermouth (240 ml)
1 nutmeg grind
2 tablespoons of salt or to taste
1 grind of black pepper
40 garlic cloves with skins
2 chicken breasts, cut into pieces
2/3 cup of olive oil (160 ml)
8 long strips of salted bacon
4 medium onions, chopped
2 tablespoons of dried thyme
12 sprigs of parsley
1 cup of dry vermouth (240 ml)
1 nutmeg grind
2 tablespoons of salt or to taste
1 grind of black pepper
40 garlic cloves with skins
Preheat the oven to 400°F (hot)
Dip the chicken pieces in olive oil. Reserve
In a bowl, mix together the bacon, onion, and thyme
Spread it at the bottom of a ceramic baking dish or a large casserole with a lid
Lay the parsley on top, followed by the chicken
Drizzle with vermouth and season with nutmeg, salt, and pepper
Place the garlic cloves between the chicken pieces
Cover with aluminum foil and bake in a preheated oven for 1 hour and 30 minutes or until all the chicken pieces are cooked through
Serve still warm
377 calories per serving
Serving suggestion: Serve with Italian bread slices so that each person can squeeze garlic on their bread
Wine pairing: A recent vintage red wine, a fruit-forward one, or a sparkling wine like Prosecco di Valdobbiadene (there are several producers of this sparkling wine), Italy; Beaujolais Juliénas Domaine des Poiriers 94, France
