1. In a skillet, melt butter over medium-low heat. 2. Add garlic and cook, stirring often, until it softens and begins to turn golden. 3. Remove garlic to stoneware with slotted spoon. 4. Increase heat to medium and add chicken in batches and brown. Transfer to stoneware. 5. Add onions and celery to pan and cook, stirring until softened. 6. Add tarragon, salt, pepper and nutmeg and cook, stirring for 1 minute and then add wine or vermouth and bring to a boil. 7. Pour over chicken. 8. Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours, until juices run clear when pierced with a fork. ---------------------------------------------------------------------------
Nutrition
Ingredients
