Chicken and Garlic Stew

Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!

• Calories: 467 Calories

Ingredients

• 1 teaspoon ground white pepper
• ½ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• 1 tablespoon salt
• 3 tablespoons olive oil
• ½ cup chopped celery
• ½ cup chopped fresh parsley
• 1 teaspoon dried tarragon
• 50 cloves garlic, peeled
• 6 chicken legs, halved
• 1 ½ cups white wine

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.