Ingredients Jump to Instructions ↓

  1. 3 frying chickens cut into serving sizes

  2. 1/4 cup olive oil

  3. 2 large carrots

  4. 6 stalks celery

  5. 2 large onions

  6. 40 cloves garlic (5 or 6 heads should do)

  7. 1/2 cup chopped fresh parsley

  8. 1 cup dry white wine

  9. Salt and pepper

  10. 2-3 inches long. Cut the celery into pieces about the same length. Cut the onions in half lengthwise (not across as for slices) and divide each half into long narrow pieces (match sticks). Peel the garlic but leave whole. Arrange the chicken pieces in a casserole with a tight lid. Distribute the carrots, celery, garlic, and parsley over chicken. Sprinkle with salt and pepper. Pour the dry white wine over all. Put a layer of foil over all, large enough that it will stick out after the lid has been put in place. Put the lid on the casserole and bake at

  11. 350F for 1 1/2 hours.

  12. YIELD: 6-8 servings


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