Preheat oven to 180 degrees C. Heat 2 tablespoons oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess. Add a third of the chicken to the pan; sauté until golden brown, about 4 minutes each side. Transfer to a 25 x 35cm roasting pan. Sauté remaining chicken in two more batches, using 2 tablespoons oil per batch. Transfer to a roasting pan.
Add garlic, celery, rosemary and thyme to the frying pan; cook 1 minute. Add vermouth or wine. Increase heat to high, bring to the boil and cook 2 minutes so the alcohol evaporates. Add the stock and salt to the pan; bring to the boil. Remove from heat. Pour vegetables and cooking liquid over chicken in roasting pan. Cover pan with aluminium foil.
Bake until chicken is cooked and garlic is meltingly tender, about 45 minutes. Serve chicken with a little of the garlic.
Did you know?
that when garlic is cooked in the oven for a lengthy period of 45 minutes or more, it loses its characteristic bite and strong odour and adds a very mellow flavour to whatever it has been cooked with?
Used different ingredients.
This is such a wonderful recipe! To serve just myself and my husband, I used 2 whole skinless chicken breasts, and 12 cloves of garlic. Instead of celery I used baby eggplant strips, and I feel the addition of about a thumbsworth of fresh ginger to the stock gives it another level of flavour. I served the baked chicken breasts on a bed of cheese and herb mashed potato. Just fantastic! - 21 Apr 2009