6 to 8 thighs
1 lg. tomato
1 rib celery, sliced thin
2 tbsp. parsley flakes
6 cloves garlic, quartered
1 tsp. salt
1/2 c. olive oil
1/2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. basil
1/8 tsp. nutmeg

In microwave baking dish, mix together olive oil, tomato, celery, parsley flakes, garlic, salt, pepper, oregano, basil and nutmeg. Microwave on high for 3 minutes, stir; add chicken, covering with mixture. Cover and refrigerate overnight or for at least 3 hours. When ready to cook, cover baking dish with waxed paper and microwave on high for 10 minutes. Turn chicken over.

Let stand 5 minutes. If fork cannot be inserted in chicken with ease, return to microwave for brief additional cooking. To serve, remove garlic slices and spoon sauce over chicken. Makes 4 servings.

Always cook chicken until well-done -- an internal temperature of 180 degrees for bone-in items and 160 degrees for boneless items. All juices from the meat should be clear.