1 (3 lb.) frying chicken
2 tbsp. parsley, finely chopped
40 fresh garlic cloves, peeled
1/4 c. dry white wine
1/4 c. dry vermouth
Salt & pepper to taste
1/4 c. olive oil
4 ribs celery, cut in thick slices
2 tsp. basil, chopped
1 lemon
1 tsp. oregano, dried
Red pepper

Cut chicken into small pieces. Preheat oven to 375 degrees. Place chicken skin side up in single layer in shallow pan. Combine garlic, wine, vermouth, oil, celery, parsley, basil, oregano, red pepper in medium sized bowl. Mix thoroughly. Sprinkle garlic mixture over chicken pieces. Remove zest from lemon in thin strips; place zest throughout pan. Squeeze juice from lemon and pour over chicken. Season with black pepper and salt. Cover pan with aluminum foil. Bake 40 minutes. Remove foil. Bake another 15 minutes. Garnish as desired. Serves 4 to 6.