1 c. olive oil
8 drumsticks with thighs attached or 16 breasts
4 celery ribs, cut into strips
2 med. onions, chopped (optional)
6 parsley sprigs
1 tbsp. tarragon (fresh) or 1 tsp. dried
1/2 c. white wine or vermouth
2 1/2 tsp. salt
1 tsp. pepper
Grated nutmeg
40 (or more!) cloves garlic

Preheat oven to 375 degrees.

1. Put oil in shallow dish; add chicken and turn until coated.

2. Cover bottom of heavy six-quart casserole with celery and onion.

3. Add parsley and tarragon and layer chicken on top.

4. Pour wine over chicken.

5. Sprinkle with salt, pepper and nutmeg.

6. Tuck garlic around and between chicken pieces.

7. Cover top of casserole with heavy duty foil. Place lid on top (must be airtight).

8. Bake for 90 minutes at 375 degrees.