Garlic Chicken Stew

Among my cookbooks is the 1978 'Joys of Jewish Cooking' by Stephen and Ethel Longstreet, which features recipes from Jewish kitchens around the world. A favorite chicken recipe is adapted from their Petticoat Lane Chicken Garlic Stew from England. I make this dish in my good old deep cast iron skillet with lid (in photo above) that I bought in the mid 1970's and have used ever since. You could also make the stew in a 4-qt glass casserole dish with a cover. We love garlic, which mellows and sweetens during the baking.

Serves 2-3, allow for 1 1/4 hour baking time.

Ingredients:

1 1/2 pounds chicken hindquarters, skinned and cut into thigh and leg pieces, or

use either 6-7 skinned bone-in thighs or chicken legs with most skin

removed

10-12 peeled whole garlic cloves

1/2 to 1 cup coarsely chopped celery leaves or other greens, e.g. arugula

1/2 cup chopped fresh parsley leaves, or 1/4 cup dried parsley

1 teaspoon dried tarragon leaves

1/2 teaspoon allspice, 1/4 teaspoon cinnamon, 1/2 teaspoon black pepper

1 cup white wine

1) Heat oven to 375 degrees F.

2) Put olive oil in bottom of baking skillet or dish, add garlic cloves,greens, and spices. Stir and add chicken parts.

3) Pour wine over top and stir again to coat chicken parts with oil and spices.

4) Cover tightly and bake in oven for about 75 minutes, taking out and stirring the chicken after about 30-40 minutes.

5) When done, serve with rice or pasta, or with crusty sliced baguette.

Note: I usually make rice-like orzo pasta to serve with the garlic chicken stew, spooning the garlic and greens over the pasta.