Celebrating America's Love of Food by Jill Melton

Author:Jill Melton
Language: eng
Format: epub
Publisher: Countryman Press

chicken with 40 cloves of garlic

An abundance of garlic, yes. But as the garlic cooks, it softens and mellows and is perfect for spreading on French bread. This recipe is a take on James Beard’s classic dish. We’ve added cherry tomatoes and substituted basil and mint for the traditional tarragon. Serve with butternut squash or sweet potatoes. SERVES 6

2½ cups sliced leeks or onions

¼ cup chopped fresh basil

1¼ cups chopped fresh mint

4 chicken leg quarters

1 cup dry white wine

1½ teaspoons salt

¼ teaspoon pepper

40 unpeeled garlic cloves (about 4 heads)

2 cups cherry tomatoes

Sprigs of basil

French bread (optional)

1. Preheat oven to 375F.

2. Combine leeks, basil and mint in a 4-quart casserole. Arrange chicken over leek mixture. Pour wine over chicken and sprinkle with salt, pepper and garlic. Cover casserole with aluminum foil and casserole lid. Bake 1 hour. Add cherry tomatoes and bake 1 hour longer. Garnish with basil sprigs and squeeze garlic cloves onto French bread, if desired.

PER SERVING: Calories 280; fat 11g; chol. 70mg; prot. 22g; carbs. 16g; fiber 2g; sodium 660mg

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