Ingredients
- 40 garlic (cloves)
- 6 chicken legs
- 2 onions
- 70 gr dry vermouth (white)
- 60 ml cognac
- 26 gr parsley (fresh)
- 10 ml olive oil
- 2 gr tarragon (dried)
- 1 gr allspice
- 1 gr cinnamon
with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.
