Serves 4 generously
This is a classic dish from the 1970s from when Americans really began to embrace French cooking. The garlic becomes quite mellow and is served spread on toasted baguette along with the chicken.
- 4 celery ribs, cut in 4-inch pieces
- 2 cups chopped onion
- 6 sprigs fresh parsley
- 1–2 teaspoons Herbs de Provence, divided
- Salt and pepper
- 1 3-pound chicken, dried with paper towels
- 2–3 tablespoons olive oil
- 1 cup dry vermouth
- 40 cloves garlic (3 heads) separated but not peeled
- Sliced baguette, toasted
Preheat oven to 375°. Place celery, onion, parsley and 1 teaspoon herbs in bottom of cast iron Dutch oven. Season with salt and pepper. Rub chicken with oil, sprinkle with remaining teaspoon herbs and season with salt and pepper. Place in Dutch oven, pour in vermouth and sprinkle garlic cloves around. Cover and cook for 1½ hours, or until chicken is cooked through. Turn on broiler and broil for 3–4 minutes, or chicken skin is browned. Serve with toasted baguette.