One 3-5 pound chicken, cut up 2 tbsp olive oil or butter At least 2 heads garlic, separated into cloves but not peeled 1/2 cup parsley, minced Salt and pepper to taste 1/2 tsp. cinnamon or 1/4 tsp allspice 1/2 cup white wine, water, or chicken stock
Place everything but the liquids in a large saucepan or dutch oven, then pour the liquid over those ingredients and mix up.
Bring to a boil. Cover tightly and reduce heat to low. Cook, undisturbed, for 1 hour, until chicken and garlic are tender.
Serve with crusty bread. - Updated: January 24, 2006
