2 large onions, coarsely chopped
2 large carrots, julienned
6 celery stalks, cut into 3" pieces
1 1/2 tsp. dried tarragon
1/2 cup parsley, coarsely chopped
6 skinless chicken thighs
6 skinless chicken legs
1/2 cup dry white wine
1 1/2 tsp. salt
1/2 tsp. black pepper
dash ground nutmeg
40 garlic cloves, unpeeled
cooking spray
Preheat oven to 375 degrees F. Spray a very large roasting pan with cooking spray (a turkey roaster works well for this recipe). Combine the onions, carrots, celery, tarragon and parsley in the bottom of the roasting pan. Arrange the chicken pieces over the vegetables and herbs. Drizzle with the white wine and sprinkle with salt, pepper and nutmeg. Nestle the garlic cloves around the chicken. Cover the roasting pan tightly with aluminum foil and bake for 2 to 2 1/2 hours, until the chicken and vegetables are very tender. The garlic cloves will slip easily out of their skins and they are delicious spread on toasted French or Italian bread slices (don't forget to add points if you serve with bread!). This recipe makes 8 servings (a serving is 1 thigh, 1 leg, 1/8 of the vegetables and 5 garlic cloves) for 6 points each.