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- 3 tablespoons olive oil
- 50 cloves garlic, peeled
- 6 chicken legs, halved
- 0.5 cup chopped fresh parsley
- 0.5 cup chopped celery
- 1 teaspoon dried tarragon
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cinnamon
- 1.5 cups white wine
- Preheat your oven to a toasty 375 degrees F (190 degrees C).
- In a sturdy, oven-safe Dutch oven with a tight-fitting lid, layer olive oil, chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon, and dry white wine three times, making sure to mix well between each layer.
- Seal the pot tightly and bake in a preheated oven for approximately 1 1/4 hours, resulting in moist and flavorful chicken. Optionally, pair with crusty bread to savor the sauce.
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