Many good thingsâ€"roasted garlic, juicy chicken, fresh herbs, tender potatoesâ€"inone easy casserole, make for a great dinner and a happy host!
Makes 6 servings
Ingredients:
6 to 8 small red creamer potatoes (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 cups garlic cloves
12 boneless, skinless chicken thighs (about 3 1/2 pounds)
2/3 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon nutmeg, freshly grated
2 tablespoons dried tarragon
1 ounce (1 bunch) fresh cilantro, de-stemmed and chopped
1 ounce (1 bunch) fresh parsley, de-stemmed and chopped
4 stalks celery, chopped (about 1 1/4 cups)
Preparation
Preparation:
Pre-heat oven to 375ÂşF.
Cut potatoes into 1/2 inch slices. Place sliced potatoes on bottom of casseroledish and season lightly with salt and black pepper. Scatter half of garliccloves over sliced potatoes.
Place olive oil in a shallow bowl and coat chicken thighs thoroughly with oil.Transfer chicken to casserole and season both sides with salt, black pepper,nutmeg and tarragon.
Add the remaining garlic cloves on top. Then, add fresh herbs and celery anddrizzle with any remaining olive oil. Seal dish tightly with aluminum foil andcover with lid (on top of foil). Bake for 1 to 1 1/2 hours, or until garlic issoft.
Presentation:
Garnish with chopped cilantro or parsley. Have French bread available for thosewho like to spread their roasted garlic (that would be me).
Variations:
Don’t change a thing. (Alright, if you hate celery, leave it out.)
Tips:
After seasoning chicken, if possible, refrigerate for a few hours (or overnight)to allow chicken to absorb spices. Make sure the casserole is well sealed, oryour garlic won’t roast. Please note, it’s 2 CUPS of garlic (NOT 2 cloves). And,don’t skimp on the garlic.
