Gypsy Garlic Chicken by Jeanne D'Avray Metairie LA from The Garlic Lovers Cookbook

Gypsy Garlic Chicken by Jeanne D'Avray Metairie LA from The Garlic Lovers Cookbook
Ingredients
21 or more cloves fresh garlic, peeled HINT Use the amazing Ez Roll Garlic Peeler to do it in 3 seconds $7.98
8 chicken breast haves PLUS 4 legs
2 tablespoons cooking oil
2 medium onions, sliced
1 1/2 cups water
1 (8 ounce) can tomato sauce
1/2 cup dry sherry
2 tablespoons sugar
1 tablespoon vinegar
1 teaspoon each salt
1 teaspoon chervil
2 large bay leaves
1 heaping teaspoons whole peppersorns
1 cheesecloth square ( about 4 x 4 inches)
Lemon slices and parsley for garnish.
Directions
Cut 5 garlic cloves into thin slices. Using a shrp knife, pierce chicken skin at 1 1/2 inch intervals and insert garlic between the skin and meat.
Heat oil to medium high and saute chicken, onions, and remaining whole garlic cloves until chicken is slightly browned, stirring often so onions and garlic do not burn. Add water, tomato sauce, sherry, sugar, vinegar, salt and chevril, bring to a boil.
Wrap bay leaves and peppercorns in cheesecloth and tie opposite ends to make a bag. Drop into boiling sauce, reduce heat, cover and simmer 25 to 30 minutes until chicken is tender. Remove spice bag. Secure a parsley sprig into center of 8 lemon slices with a toothpick. Place atop larger pieces of meat, cover and simmer 8 minutes. Arrange ona platter garnished with additional fresh parsley, if desired. Serve at once with buttered egg noodles.