Recipe from Cooking Light, September, 2003. Yes, you really use 40 cloves of garlic in the recipe, which become mellow and sweet as the dish cooks. Plan for about 5 cloves per serving, which is a negligible amount of potassium. This is a classic dish that will impress company and is completely dialysis-friendly. Serve with chunks of French bread.
2 1/2 cups chopped onion 1 teaspoon dried tarragon 6 parsley sprigs 4 celery stalks, each cut into 3 pieces 8 chicken thighs, skinned (about 2 3/4 lbs.) 8 chicken drumsticks, skinned (about 1 3/4 lbs.) 1/2 cup dry vermouth or white wine Pinch of kosher salt 1/4 teaspoon black pepper Dash of ground nutmeg 40 garlic cloves, unpeeled (about 4 heads) Tarragon sprigs (optional) French bread
1. Preheat oven to 375 degrees F.
2. Combine first 4 ingredients in a 4-quart casserole. Arrange chicken pieces over vegetable and herb mixture. Drizzle with vermouth and sprinkle with salt, pepper and nutmeg. Nestle garlic around chicken. Cover casserole with aluminum foil and casserole lid.
3. Bake at 375 degrees F. for 1 1/2 hours. Garnish with tarragon sprigs and serve with French bread. Makes 8 servings (1 thigh, 1 drumstick, 1/4 cup vegetable and herb mixture, 5 garlic cloves).