CHICKEN WITH FORTY CLOVES OF GARLIC

Intersperse chicken, vegetables and garlic in large casserole. Pour in vermouth and cognac, fold a tight double layer of foil over the casserole and cover.

Cook 1 1/2 hours at 375°. Do not peek until done.

Sauté bread in butter until light brown or toast bread in oven. Everyone spreads garlic on croutons.

<< Back to recipe index