5 ribs celery, cut into 3 x 1/4 inch strips
5 carrots, cut into 3 x 1/2 inch strips
1 1/2 c. coarsely chopped onion
1 tsp. salt
1/2 tsp. dried tarragon leaves, crushed
1/4 tsp. pepper
8 chicken legs (or other pieces)
1/3 c. olive oil
40 unpeeled cloves garlic (about 3 bulbs)
Crusty bread

In greased 4 quart casserole place celery, carrots and onion. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon tarragon and 1/4 teaspoon pepper.

In bowl, toss chicken legs with oil until coated. Arrange legs and garlic cloves in casserole; drizzle with any oil remaining in bowl. Sprinkle with remaining salt, tarragon and pepper.

Cover tightly with foil before covering with lid.

Bake in 375 degree oven 1 1/2 hours. Serve chicken in bowls with the pan juices and garlic cloves. Squeeze garlic from the husks; spread, like butter, on bread and heat along with the chicken.

Best if chicken is skinned.