CHICKEN AND GARLIC STEW
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3 tablespoons olive oil
40 to 6o plump cloves garlic, peeled
6 chicken leg-thigh pieces, cut in two
1/2 cup chopped parsley
1/2 cup chopped celery leaves teaspoon dried tarragon
1 tablespoon salt
1 teaspoon monosodium glutamate
1 teaspoon ground white pepper
1/2 teaspoon ground allspice
1/4 teaspoon cinnamon
1 1/2 cups dry white wine

Place olive oil in a heavy pot which can be tightly covered. Add 1/3 of garlic and 1/3 of all remaining ingredients, including chicken. Add a second third of garlic and of the other ingredients. Add remaining chicken and remaining ingredients, then cover pot tightly, and place in a 375 degree oven for about 1/4 hours. The chicken will not brown, but will be moist and succulent.

So, all it needs is fifteen minutes in the pot.
That's really quick. Do you get my point?

Serve with crusty bread to mop up the sauce. Spread the soft garlic on some of the crusty bread. The garlic will spread like butter or a paste, and the flavor will not be overpowering. Serves 6.

See also: Garlic Soup