3 lbs. chicken thighs without drumsticks
3 heads garlic, totaling a little under 1/2 lb.
3/4 c. olive oil
2 tsp. salt
Freshly ground pepper
1/4 tsp. nutmeg
1 bunch curly parsley, stemmed and minced

Let chicken come to room temperature. Separate heads of garlic into cloves and immerse in boiling water about a minute until skins loosen. Drain in colander and peel.

Use a heavy 4-quart pot, and heat 1/4 cup oil. Dry chicken well with paper towels and lightly brown in oil. Remove and set aside.

Roll garlic in pan, remove 2/3, spreading remainder on bottom of pan. Put half the chicken in the pan, skin side down. Sprinkle with 1 teaspoon salt, half the minced parsley, nutmeg and pepper. Add another layer of garlic, another layer of chicken, skin side down, the rest of the seasonings and parsley and the rest of the garlic. Pour the rest of the oil over top.

Put a piece of waxed paper, cut to pan size, on top of chicken. Cover tightly and cook on lowest oven rack for an hour at 300 degrees. Turn down to 300 degrees and cook 30 minutes more. When done, meat will be falling off the bones. Serve with crusty bread.