Chicken Garlic Stew 3 Tab Olive Oil 60 peeled cloves of garlic (buy them in a jar that way otherwise you risk puncturing them! then you wouldn't be able to eat the dish) 6 chicken quarters (or 6 legs and 6 thighs) 1/2 cup chopped fresh Ital. flat parsley 1/2 cup chopped fresh celery leaves (buy the whole stock and pick one with the most leaves) 1 tsp dried tarragon 1 Tab course salt 1 tsp or more of ground white pepper 1/2 tsp allspice 1/4 tsp or a little more of ground cinnamon 1-1/2 cup (or 2) of dry white wine Preheat oven to 375 degrees and cook 1-1/4 hours Layers the ingredients in a coverable pot, using 1/3 of each ingredient at a time. What you are doing is you are stacking the chicken and each of the ingredients as you go! Serve with Hot crusty bread, like french...and if you feel the need, toss a quick basalmic vinegar & olive oil dressing (1/3 basalmic to 2/3 oil or more vinegar to taste with garlic chopped) and toss with arugula and chopped veggies (red peppers and onions are fine) chopped cilantro, french or greek feta cheese....whatever floats your boat...topping with pan sauteed dry roasted sunflower seeds or pine nuts make a great addition. Bon Appetito (Serve with your favorite white wine)