- 3 tablespoons olive oil
- 50 cloves garlic, peeled
- 6 chicken legs, halved
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped celery
- 1 teaspoon dried tarragon
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups white wine
- Preheat oven to 375 degrees F (190 degrees C).
- Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
- Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.