(Serves 4 to 6)
2 frying chickens, cut up (or
1 whole garlic bulb, sliced
1/2 c. chopped celery
1/2 c. chopped parsley (fresh)
1 tsp. tarragon
1 tsp. Accent
1 Tbsp. salt
1 tsp. white pepper
1/2 tsp. allspice
1/4 tsp. cinnamon
2 c. dry white wine
Peel and slice all garlic cloves about the size of
slivered almonds (about 40 pieces!). Combine with celery and
parsley in small dish. Set aside. In another small dish,
combine spices. Wash and pat dry chicken parts. In covered
roaster pan, put 2 tablespoons olive oil. Layer chicken,
garlic mixture and spices (about 2 to 3 layers). Pour 2 cups
dry white wine over all. Cover and cook at 375 degrees for 1 hour and
45 minutes. Serve with tossed green salad and hot sour dough
bread for dipping in the broth. Outstanding!
Note: The celery and parsley neutralizes the garlic
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