21 or more cloves fresh garlic, peeled, divided
8 chicken breast halves and 4 legs
2 tsp. vegetable oil
2 medium onions, sliced
1 1/2 C. water
1 (8 oz) can tomato sauce
1/2 C. Sherry
2 tsp. sugar
1 tsp. vinegar
1 tsp. each salt and chervil
2 large bay leaves
1 heaping tsp. whole peppercorns
1 cheesecloth square, 4×4 inches
Lemon slices and parsley for garnish
cooked buttered noodles

Cut 5 garlic cloves into thin slices. With sharp pointed knife, pierce chicken skin at 1 1/2 inch intervals and insert garlic slices between the skin and the flesh. Heat oil to medium heat and sauté chicken, onions and remaining whole garlic cloves until chicken is slightly browned, being careful that onions and garlic do not burn, stir often. Add water, tomato sauce, sherry, sugar, vinegar, salt and chervil; bring to a boil. Wrap bay leaves and peppercorns in cheesecloth and tie opposite ends to make a bag. Drop into the boiling sauce; reduce heat, cover and simmer for 25-30 minutes until chicken is tender. Remove spice bag. Secure a parsley sprig into center of 8 lemon slices with a toothpick. Place on top of larger pieces of meat, cover and simmer for 8 minutes. Arrange on platter, decorated with additional fresh parsley, if desired. Serve at once, accompanied by buttered noodles.