Chicken with Forty Cloves

Name: Chicken with Forty Cloves
Yield: 12
Ingredients: 1 cup of dry vermouth; 2/3 cup of olive oil; 2 tablespoons (scant) of dried estragon; 40 cloves of garlic with skin; 12 sprigs of thyme; 8 salted anchovy fillets in long strips; 4 medium onions finely chopped; 2 chicken pieces; 1 pinch of nutmeg; Salt and black pepper to taste; Optional; Aluminum foil

1
1 cup of dry vermouth
2
2/3 cup of olive oil
3
2 tablespoons (scant) of dried estragon
4
40 cloves of garlic with skin
5
12 sprigs of thyme
6
8 salted anchovy fillets in long strips
7
4 medium onions finely chopped
8
2 chicken pieces
9
1 pinch of nutmeg
10
Salt and black pepper to taste
11
Optional
12
Aluminum foil

Ingredients

1
1 cup of dry vermouth
2
2/3 cup of olive oil
3
2 tablespoons (scant) of dried estragon
4
40 cloves of garlic with skin
5
12 sprigs of thyme
6
8 salted anchovy fillets in long strips
7
4 medium onions finely chopped
8
2 chicken pieces
9
1 pinch of nutmeg
10
Salt and black pepper to taste
11
Optional
12
Aluminum foil

Directions

1
1
2
Preheat the oven to high temperature
3
Brush the chicken with olive oil
4
Separately, mix the salt, onion, and estragon, then spread it at the bottom of a baking dish with a lid
5
Cover with thyme, then with the chicken pieces
6
Moisten with vermouth and season with nutmeg, salt, and black pepper
7
2
8
Place garlic between chicken pieces
9
Cover with aluminum foil and then with the lid
10
Put in the oven and let it cook for 1 hour and a half
11
Serve hot with Italian bread slices, which pair perfectly with garlic.