2/3 c. olive oil
8 chicken legs (4 lbs.)
1/4 c. fresh parsley
4 stalks celery (cut into 2 inch pieces)
1 tsp. tarragon
2 c. onion, chopped
1/4 tsp. nutmeg
Salt & pepper to taste
40 cloves of garlic, unpeeled
1/2 c. dry vermouth
French bread

Place chicken in large pan; pour olive oil over chicken; add remaining ingredients. Stir. Cover pan with aluminum foil then pan lid. Bake at 350 to 375 degrees for 1 1/2 to 2 hours. Check chicken to stir and test for doneness. Serve chicken and squeeze cooked garlic cloves onto French bread to serve. (This dish only has a mild garlic taste, despite the large amount of garlic. The cooked garlic is sweet and mild.)