Recipe sent by Debbie:
3 large heads of garlic (about 40 cloves)
2 tablespoons plus 2 teaspoons virgin olive oil
8 chicken thighs, skinned
1 cup chopped parsley
3/4 teaspoon salt
freshly ground pepper
freshly ground nutmeg
1. Preheat oven to 375 degrees F.
2. Separate garlic into cloves. In a saucepan of rapidly boiling water, blanch garlic for about 30 seconds.
3. Run garlic under cold water. Trim tops and bottoms of garlic and slip off skins.
4. Pour olive oil into a 3 to 4 quart casserole with tightly fitting lid. Add garlic and toss to coat with oil. Add chicken and turn to coat with oil. Scatter parsley over top and sprinkle with salt, pepper, and nutmeg.
5. Cover and bake 1 hour.
Makes 8 servings.
Believe it or not, when you cook garlic for a long time like this, its pungency disappears and is replaced by a delicate nutlike flavor; which won't offend anyone.
Thank you Debbie, it sounds delicious. I made a chicken similar to this one on Friday and it turned out really good. I'll post pictures and the recipe soon.