1/3 c. olive oil
6-8 chicken thighs (or drumsticks), skin removed
3 ribs celery, cut in half and in strips lengthwise
2 med. onions, chopped
6 sprigs parsley
1 tbsp. fresh tarragon (or 1 tsp. dried)
1/2 c. dry white wine
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. nutmeg powder
40 cloves garlic, unpeeled

Roll chicken in olive oil. Cover the bottom of a 6-quart casserole dish with the chopped onions and the celery strips, and add the tarragon and parsley. Arrange chicken pieces on top. Pour white wine over chicken and add salt, pepper, and nutmeg. Place garlic cloves around and between chicken pieces. Cover the top of the casserole with aluminum foil and then cover the lid with foil to create an airtight seal. Bake at 375 degrees for 1 1/2 hours without removing the lid.