I hate having to peel just a couple cloves of garlic...let alone the 40 that this recipe called for. I took one for the team (well, for all of you lovely readers) and spent 20 minutes peeling garlic for this recipe. After all that hard work I really wanted to love this recipe, but honestly it was just OK. Surprisingly the flavor of this dish was just underwhelming.
Crockpot Chicken with 40 Cloves of Garlic
Ingredients:
2 tablespoons butter
40 garlic cloves, peeled, about 4 heads 
3 1/2 lbs chicken pieces, skin on breasts, skinless legs and thighs
2 onions, finely chopped
4 celery ribs, peeled, diced 
1 teaspoon dried tarragon leaves or 1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon black peppercorns, cracked
1/4 teaspoon nutmeg, freshly grated
1/2 cup dry white vermouth or 1/2 cup white wine
Directions:
In a skillet, melt butter over medium-low heat.
Add garlic and cook, stirring often, until it softens and begins to turn golden.
Remove garlic to stoneware with slotted spoon.
Increase heat to medium and add chicken in batches and brown. Transfer to stoneware.
Add onions and celery to pan and cook, stirring until softened.
Add tarragon, salt, pepper and nutmeg and cook, stirring for 1 minute and then add wine or vermouth and bring to a boil.
Pour over chicken.
Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours, until juices run clear when pierced with a fork.
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