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Chicken Casserole with Roasted Garlic and Fresh Herbs
Many good things—roasted garlic, juicy chicken, fresh herbs, tender
potatoes—in one easy casserole, make for a great dinner and a happy
host!
Makes 6 servings
Ingredients:
6 to 8 small red creamer potatoes (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 cups garlic cloves
12 boneless, skinless chicken thighs (about 3 1/2 pounds)
2/3 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon nutmeg, freshly grated
2 tablespoons dried tarragon
1 ounce (1 bunch) fresh cilantro, de-stemmed and chopped
1 ounce (1 bunch) fresh parsley, de-stemmed and chopped
4 stalks celery, chopped (about 1 1/4 cups)
Preparation:
Pre-heat oven to 375ºF.
Cut potatoes into 1/2 inch slices. Place sliced potatoes on bottom of
casserole dish and season lightly with salt and black pepper. Scatter
half of garlic cloves over sliced potatoes.
Place olive oil in a shallow bowl and coat chicken thighs thoroughly
with oil. Transfer chicken to casserole and season both sides with
salt, black pepper, nutmeg and tarragon.
Add the remaining garlic cloves on top. Then, add fresh herbs and
celery and drizzle with any remaining olive oil. Seal dish tightly
with aluminum foil and cover with lid (on top of foil). Bake for 1 to
1 1/2 hours, or until garlic is soft.
Presentation:
Garnish with chopped cilantro or parsley. Have French bread available
for those who like to spread their roasted garlic (that would be me).
Variations:
Don’t change a thing. (Alright, if you hate celery, leave it out.)
Tips:
After seasoning chicken, if possible, refrigerate for a few hours (or
overnight) to allow chicken to absorb spices. Make sure the casserole
is well sealed, or your garlic won’t roast. Please note, it’s 2 CUPS
of garlic (NOT 2 cloves). And, don’t skimp on the garlic.
Difficulty: 2
Time: Preparation: 20 minutes; Total time: 1 1/2 hours.
Entertaining: Excellent!! Just stick it in the oven and serve it 1 to
2 hours later. You almost can’t overcook it. Triple the recipe; it’s
no problem!
Extra Equipment: Large casserole dish with lid, aluminum foil
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