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Serves 6-8
3 tbsp. olive oil
1 (3 to 4-lb.) chicken, cut into 8 pieces
Kosher salt and ground black pepper, to taste
40 cloves garlic, peeled (you can use up to 100 cloves)
½ cup dry vermouth
¾ cup chicken stock
1 tbsp. chopped tarragon
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1st Keep
 Celestielj
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