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French   -   Chicken With Lots And Lots Of Garlic   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 2 Large Chickens -- Quartered
  • 1/4 Cup Olive Oil
  • 2 Teaspoons Tarragon
  • Salt And Pepper -- To Taste
  • 4 Heads Garlic -- Peeled
  • 1 Large Fennel Bulb -- Chopped
  • 2 1/2 Cups Dessert Wine
Directions preheat oven to 350. toss chicken in oil together to coat, arrange in a single layer in a large roasting pan. Scatter the garlic and fennel over the chicken; pour the wine over; cover tightly with foil and cook for 1 hour 45 minutes. Uncover the pan, baste the chicken and cook until the skin is lightly browned, about thirty mintues more.
Serves 6
Time to Make 0:00

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