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.