2/3 c. olive oil
8 chicken legs, 8 chicken thighs with skin removed
4 ribs celery, chopped
2 med. onions, chopped
4 tbsp. cilantro, chopped
1 tbsp. fresh tarragon or 1 tsp. dried
1/2 c. dry Vermouth
Salt and pepper to taste
40 cloves garlic, unpeeled
2 loaves French bread
Nutmeg

Put olive oil in shallow dish and coat chicken pieces with it. Cover bottom of a heavy 6 quart casserole with celery and onion. Add cilantro and tarragon. Lay chicken pieces on top. Pour vermouth over all. Sprinkle with salt, pepper and a little nutmeg.

Intersperce garlic pieces with chicken. Cover tightly with foil and lid. Bake at 375 degrees for 1 1/2 hours without peeking. Serve chicken, pan juices and garlic pieces with thin slices of hot French bread. Garlic may be squeezed from its husk and spread on bread like butter.

Serves 8.