Chicken and Garlic Stew

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

Preheat 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.

Servings: 2 to 4