Chicken and Garlic Stew

This dish will make your home smell wonderful. For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot French bread with the meal. Serves 2 to 4.

6 chicken thighs
3/4 teaspoon salt
3/4 teaspoon white pepper
20 cloves garlic
3 cups water
2 tablespoons olive oil
1/2 cup chopped celery and leaves
1/2 cup chopped fresh parsley
1/8 teaspoon thyme
1 cup dry white wine

Heat oven to 375 degrees F.

Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Separate cloves of garlic; drop unpeeled into boiling water for 1 minute. Drain and rinse under cold water, then peel.

In a shallow 2-quart casserole, add oil, coating bottom of dish. Add garlic, celery, parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Add wine and stir. Add chicken, skin side down, and baste. Cover tightly; bake 35 minutes. Turn chicken, baste, and bake 40 minutes longer.