Because of the kindness of friends, I own both Benson & Hedges 100s presents Drink Recipes from 100 of the World’s Greatest Bars (1979)--Thank you, DIllon! and Benson & Hedges presents Entertaining With Style–Recipes from Great American Restaurants (1980)–Thank you, Jacko!
I have become enamored with these cookbooks for two main reasons– their very unconventional size (8″ x 3.75″)and that fact that the majority of the restaurants featured in these books no longer exist. I’ve had a lot of fun researching whether or not the establishments are still in operation (SPOILER ALERT: they’re mostly likely closed.)
Since I like these little cookbooks so much I went online to see if I could find any others.
Well, I DID! I bought 5 more, in fact.
This one, from 1976, was one of them:
I picked this recipe because I didn’t have to buy anything. All the ingredients were already in my kitchen.
I thought that dish would be a slog–it just sounds like it would be extremely involved. However, aside from peeling more than 20 cloves of garlic (I halved the recipe), this was essentially hands-off. Minimal chopping (the celery is the only ingredient that needs a knife), no browning (the chicken is just rolled in olive oil before going into the dutch oven), and all in one dish!
After 90 minutes:
I served it with a Caesar salad and some mashed potatoes. The mashies were so good with the softened garlic. I just mixed it all up as I ate it. The chicken was perfectly cooked.
This is such a low maintenance dish that I recommend it 100%.
Now please watch this adorable 1960s advertisement for B&H 100’s:
Anyone else now want a cigarette?
1-This recipe seems very crock pot-able. 2-Having dry vermouth on hand is impressive! 3- Love my skinny spiral B&H American Resorts cookbook. 4-I could pick that nasty habit back up in a heartbeat ;(
gotta have dry vermouth at all times for martinis!
Recipe sounds delish and easy.
As a former smoker I’m reminded how stupid we all look with a cigarette jutting out of our faces.
Makes me think of the late great George Carlin referring to cigars as “big brown dicks”.
Smoking so idiotic lol!
I have a version of this recipe that calls for it to be baked inside an earthenware dish w/lid. Then instead of the foil, you seal the lid by making a simple dough from flour and water, rolling it into a snake shape and shaping it around the rim and pressing the lid on top. Either way, it’s a great recipe. As a kid, I used to think cigarettes were so elegant and grown up. I especially wanted to grow up and be like one of the Virginia Slims models. I loved their slogan of “You’ve come a long way, baby!”
OMG Virginia Slims? The best were the ultra-slims–they were the size of those disposable cocktail stirrers. I wonder if they still make those!
Yes, the super skinny ones! Apparently they still do make them.
I’ve got to love the truth in advertising– this cigarette will kill you! Of course, the commercial implies the death will be an exhilarating mountain-climbing death rather than an excruciating slog of lung cancer, but lung cancer wouldn’t be nearly as funny.
I totally read the title as Poulet aux Quarantine. I think I may need a nap (or a drink).
I love 40-clove chicken and James Beard, so I’ll have to try this recipe. Admittedly, I buy the big containers of peeled garlic cloves when I make this kind of dish. I’ve tried all kinds of peeling techniques for garlic and still end up with a paring knife in my hand.
Oh, and those are some mighty hairy “shrimp.” 0.o