8 to 10 chicken drumsticks and thighs and/or breasts
40 cloves garlic, about 3 big heads
2/3 c. olive oil
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
4 stalks celery, thinly sliced
6 sprigs parsley
1 tbsp. tarragon
1/2 c. dry vermouth wine
Hot toast

Rinse chicken parts and pat dry. Peel garlic cloves, but leave whole. dip chicken pieces in olive oil, thoroughly coating each piece. Sprinkle with salt, pepper and nutmeg. Place chicken parts in a 3-quart casserole with a tight-fitting cover. Add any remaining oil, garlic cloves, celery, parsley, tarragon and vermouth wine to casserole. Seal top of casserole with a piece of foil and cover tightly with lid. Bake at 375 degrees for 1 1/2 hours. DO NOT REMOVE LID DURING COOKING.

Serve from casserole or serving platter. Spread garlic cloves on toast and serve with chicken. (The strong flavor will have disappeared.) Or make a little sauce from drippings to pour over chicken. Serves 6-8.