I am cooking the Garlic Stew Recipe tonight from the Jambalaya cookbook I received and since some asked for me to post the recipe when I cooked it here it is
Seems pretty darn easy to me , hopefully I don't totally screw it up, I burned the steaks last night, and undercooked the hamburgers on Monday, so I have not had the best week, clearly I need a cook book!
6 Chicken Thighs
3/4 teaspoon salt , divided
3/4 teaspoon white pepper divided
3 cups water
20 Cloves of Garlic

( seperated and unpeeled)
2 tablespoons olive oil
1/2 cup chopped celery including leaves
1/2 cup chopped fresh parsley
1/8 teaspoon dried thyme
1 cup dry white wine
French Bread Heated
Season chicken w/ 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring water to a boil. Add garlic and cook 1 minute. Drain and rinse under cold water and peel. Coat the bottom of a shallow 2 quart casserole dish with oil. Add garlic, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, celery,parsley and thyme. Stir in wine. Add chicken skin side down and baste. Cover tightly and bake at 375 for 35 minutes. Turn chicken baste and bake 40 minutes longer. Serve with French Bread !