Hannah found this current obsession in the New York Times. Although it was difficult to find kosher vermouth, the recipe is easy and foolproof. However, beware if you don’t like lots of yummy, melt-in-your-mouth, spread-it-on-bread garlic. The only difficult part is peeling all of those cloves. We solved this problem by purchasing vacuum-sealed, peeled garlic at the grocery store. It takes 1-1/2 hours to cook, but you can be guaranteed it won’t need more time. It’s perfect for Shabbat. We like to pair it with a salad to start and a green veggie for dinner. Note that many of the NYT commenters suggest to searing the skin before baking, but this is not something we have tried. The recipe below has been edited to accommodate for our family’s likes and dislikes as well as the general saltiness of kosher chicken.
- 2/3 cup olive oil
- 8 chicken drumsticks
- 8 chicken thighs
- 4 celery ribs, cut into 4 inch-long strips
- 2 cups chopped onion
- 1 teaspoon dried tarragon
- 1/2 cup dry vermouth
- dash grated nutmeg, for color
- 40 cloves garlic, unpeeled
- Preheat oven to 375° F.
- In a baking dish, combine the celery, onions, parsley and tarragon.
- Coat the chicken evenly with oil and lay the oiled pieces on top. Pour on the vermouth. Sprinkle with a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces.
- Cover the casserole tightly with aluminum foil, then the lid. Bake for 90 minutes without removing the lid.
- Serve chicken, pan juices, and garlic cloves with French bread or challah. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.
based on a recipe from the New York Times