Ingredients

  • ⅔ cup olive oil
  • 8 chicken drumsticks
  • 8 chicken thighs
  • 4 celery ribs, cut into 4 inch-long strips
  • 2 cups chopped onion
  • 6 parsley sprigs
  • 1 teaspoon dried tarragon
  • ½ cup dry vermouth
  • 2 ½ teaspoons salt
  • ¼ teaspoon freshly ground pepper
  • dash grated nutmeg
  • 40 cloves garlic, unpeeled
  • Freshly sliced French bread