It is very important that all vegetables are prepared as in TGGD before attempting this recipe!
serves 4 -6 with crusty whole wheat breads
1 cup minced onion
1 cup chopped carrots
1 cup chopped celery
1 cup diced rutabaga ( swede)
1/2 cup minced parsley
4 chicken thighs on the bone, but skinless and visible fat removed
4 chicken half breasts also skinless
1/2 cup neutral oil, safflower, sunflower & etc.
30 large cloves garlic freshly peeled (Please never buy already peeled garlic as it has lost it's pungency), smash them lightly.
2 tsp sea salt
2 tsp ground black pepper
1-2 bottles of dry vermouth
PREHEAT OVEN 325F MIDDLE SHELF
in a medium bowl mix all the vegetables well...set aside.
Wash well the chicken pieces and dry completely.
Heat the oil in a heavy bottomed skillet and in batches ( thighs first then the breasts), brown them.
Spread half the vegetables in the bottom of a deep casserole, top with half the garlic then add the chicken pieces bone side down.
Repeat with a layer of vegetables and top with remaining garlic, salt & Pepper.
Pour the vermouth over and completely cover the top garlic, tightly lid, or cover tightly with foil.
Place the casserole on a rimmed cookie sheet.
Bake 2 hours without removing the lid.
Remove lid and serve..the garlic on top will spread like butter on the crusty bread..serve with a good red wine.