8 Chicken legs (cut into

Drumsticks and thighs) 2/3 c Olive oil

4 Celery ribs, sliced thin

6 Sprigs parsley

1 tb Tarragon

1/2 c Dry vermouth

2 1/2 ts Salt

1/4 ts Pepper

1/8 ts Nutmeg

40 Cloves of garlic, peeled

Rinse the chicken in cold water and pat dry with paper towels. Put the oil in a shallow dish or a plate and turn all the chicken pieces in the oil to coat all sides. Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight fitting cover. Add the parsley and

tarragon. Lay the chicken pieces on top and sprinkle with vermouth, 1 teaspoon salt, pepper and nutmeg. Pour the oil remaining in the plate into the casserole. Toss in all garlic and sprinkle with the remaining salt. Lay a piece of aluminum foil on top of the casserole, to make a tight seal. Set on the casserole lid. Bake in a 375-degree oven for 1 1/2 hours without removing the lid. Serve with hot toast or thin slices

of French bread or pumpernickel, spread with the softened buttery garlic cloves.