1 turnip
2 parsnips
2 carrots
Leeks (or green onions)
1 whole pkg. garlic, peeled and sliced
1 c. white wine
1 boned chicken

Cut turnip, parsnips, carrots, and leeks into julienne strips. Lay these in a Dutch oven with garlic. Pour white wine so it almost covers vegetables. Lay boned chicken on top. Cover and cook in oven 1 1/2 to 2 hours at 350 degrees. This does not taste like garlic, because the more you cook garlic, the sweeter it gets.