Wookiee Hut Cuisine presents:
Chicken with Garlic, Not Beloved By Vampires

by McGonaGirl

Professor Quirrell, in addition to appearing nervous and scared of his shadow, had an odd smell about him. It had been rumored that he'd run into vampires while in Albania, and the experience had broken his nerve. In addition to being easily spooked, he went around with a cache of garlic in his turban. He also insisted on eating garlic everyday, adding to his "aura."

Headmaster Dumbledore tactfully asked the house elves to find an alternate way to deal with Quirrell's need to ingest garlic daily. He'd often chew the cloves raw at breakfast, making him unbearable for the whole day. Dumbledore reasoned that if the whole school ate garlic, they'd notice the Dark Arts professor's strong odor much less. But knowing he could not order everyone to eat raw garlic, he thought the kitchen staff could come up with something more palatable.

This recipe originated from a French witchy brew; it was so popular that James Beard -- who's mother was rumored to be a witch in the U.S.'s Pacific Northwest -- actually popularized it in the Muggle world. It's delicious served with crusty bread and a green salad of bitter leaves. The juices from the chicken could be used to dress the salad, and the softened, surprisingly sweet and mild whole garlic cloves are great mashed and spread on the bread. Or serve it with plain mashed potatoes. All of Hogwart's -- both teachers and students -- thoroughly enjoyed it, and actually looked forward to the redolent puffs of garlic-imbued steam emanating from the kitchens, even after Harry Potter had defeated Quirrell. Nice that the dark wizard left a positive legacy, after all!


  • 8 chicken legs, cut into drumsticks and thighs, then rinsed and pat dry
  • ½ cup olive oil
  • 4 ribs celery, sliced thinly
  • 2 big onions, chopped or sliced
  • 6 sprigs parsley
  • 1 tablespoon dried tarragon or 3 tablespoons fresh tarragon
  • ½ cup dry vermouth or white wine
  • 3 teaspoons salt
  • 1 teaspoon pepper, freshly ground
  • ¼ teaspoon nutmeg, ground
  • 40 cloves garlic, peeled and left whole
Heat oven to 375°F/175°C. In a large casserole or oven-save pot (with a lid is best), place all the ingredients, then toss very well to coat evenly. If there is no lid or it fits loosely, cover with aluminum foil and crimp to seal tightly. Place the casserole lid, if available, over the foil to weight it down. Cook in the oven for about 1½ hours -- no peeking! Serve with toast, hot French or Italian bread or plain potatoes.

If you wish, you can leave the garlic in the papery covering and cook it that way. Squeeze the soft garlic out as you eat the chicken with bread or potatoes.


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