1 3lb. frying chicken, cut into serving pieces
40 cloves garlic, peeled and let whole
½ cup dry white wine
¼ cup dry vermouth
¼ cup olive oil
4 ribs celery, thickly sliced
2 tbsp. finely chopped parsley
2 tsp. dried basil
1 tsp. oregano
1 lemon
Salt and white pepper to taste
Place chicken pieces, skin-side up in a single layer in shallow baking pan.
Combine garlic, wine, vermouth, oil, celery, parsley, and herbs in a medium
bowl; mix thoroughly. Sprinkle garlic mixture over chicken pieces.
Remove peel from lemon in thin strips; place peel throughout pan. Squeeze juice
from lemon and pour over the top. Season with salt and pepper.
Cover pan with aluminum foil. Bake 40 minutes. Remove foil and bake another
15 minutes.
Makes 4 to 6 servings
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