Forty-Clove Chicken

Peeling 40 cloves of garlic can be a daunting task. If you separate the cloves from the head and drop them into boiling water for 30 seconds; drain; wait until the garlic is cool to the touch, you can slip the peels off with your fingers.

1 frying chicken (3 lb.) cut into serving pieces
1 to 2 tbsp. olive oil
1/4 c. dry white wine
1/8 c. dry vermouth
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley leaves
2 tsp. dried basil leaves
1 tsp. dried oregano leaves

pinch crushed red pepper flakes
40 cloves garlic (about 2 heads), peeled
4 ribs celery, sliced
Juice and peel of 1 lemon
Fresh herbs (optional)

Remove skin from chicken, if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; cook 10 minutes or until browned on all sides. Remove to platter.

Combine wine, vermouth, parsley, basil, oregano and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to Crockery Pot with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of vegetables in Crockery Pot. Sprinkle lemon juice and peel in Crockery Pot; add remaining herb mixture. Cover and cook on low 6 hours or until chicken is no longer pink in center. Garnish with fresh herbs, if desired.

4 to 6 servings

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