8 chicken legs, cut into legs and thighs
2/3 c. olive oil
4 ribs celery, thinly cliced
6 sprigs parsley
1 tbs. tarragon
1/2 c. dry vermouth
21/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
40 cloves garlic, peeled
Serve with hot toast or french bread
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