3 tbsp. olive oil
40-60 plump garlic cloves, peeled
6 chicken legs, cut in 2, or breasts
1/2 c. parsley, chopped
1 tsp. dry tarragon
1/2 tsp. salt
1 tsp. white pepper
1/2 tsp. ground allspice
1/4 tsp. cinnamon
1 1/2 c. dry white wine

Place olive oil in heavy pot with a tight cover. Starting with garlic, add 1/3 of all ingredients (except wine). Repeat 2 more times. Pour wine over all, cover tightly and place at 375 degrees for 1 1/4 hours.

The chicken will not brown but will be moist. Serve with crusty bread to mop up the sauce. The garlic will spread like butter and will not be strong or over powering.