James Beard's Chicken with 40 Cloves of Garlic

Coming off a particularly challenging work month and dusting off my kitchen mittens, I thought I should return to cooking with an easy-to-make recipe from an old master. This is a Provençal recipe, and made with hearty ingredients that are both cheap and plentiful. James Beard encountered this dish when he was stationed in the region during World War II. Eighty years later, with the world wrangling with yet another global crisis with an economic downturn, it's a good time to start using wallet-friendly ingredients in my cooking.

This dish has absolutely none of the pungent garlicky smell that you'd find from raw garlic. 
As this video showcasing the ever-delightful Jacques Pépin explains (skip to 4:26), there are 2 kinds of essential oil found in garlic. When garlic is smashed or cut, they are exposed to each other, producing the familiar pungent smell of garlic. When garlics are instead kept whole and gently slow-roasted, you end up with this smooth mellow sauce that is both sweet and rich. It only has the barest hint of garlic, and you can scarf it down the entire platter without smelling like you'd just vampire-proofed the entire household.

James Beard's Chicken with 40 Cloves of Garlic
Adapted from James Beard Foundation
This recipe is easy to make and serve, and minimum prep work is required. Searing the chicken takes 5 minutes on each side, giving you plenty of time to peel the amount of garlic.

INGREDIENTS
10 chicken pieces, in a combination of drumsticks and thighs
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground nutmeg
3 tablespoons olive oil
40 cloves of garlic, approximately 3 bulbs, peeled 
2 tablespoons dry vermouth
1 tablespoon dried tarragon
1 cup low sodium chicken broth

STEPS
1. Season the chicken with salt, black pepper, and nutmeg.

2. Preheat oven to 180C. 

3. In a large pot, heat olive oil over medium-high heat. Sear the chicken pieces on both sides until a golden crust forms, about 4 to 5 minutes on each side. Work in batches if you have to, taking care not to overcrowd the pot. Remove the chicken, and add in the garlic. Sauté garlic for 6 to 8 minutes, until golden brown. 

4. Deglaze the pot with vermouth. Add chicken broth, tarragon, and return the chicken to the pot. Bring to a boil. Cover with the lid and and place the pot into the oven for about an hour, until the chicken is tender. 

5. Serve immediately with hot toast. Softened garlic can be spread on bread.