Forty-Clove Chicken Filice

1 whole chicken (about 3lbs)

salt and black pepper

1/4 cup olive oil

40 cloves garlic (about 2 heads), peeled

4 stalks celery, thickly sliced

1/2 cup dry white wine

1/4 cup dry vermouth (can substitute chicken broth or additional white wine)

grated peel and juice of 1 lemon

2 Tbsp finely chopped fresh parsley

2 tsp dried basil

1 tsp dried oregano

pinch of red pepper flakes

1. Preheat oven to 375.
2. Season chicken with salt and black pepper.  Heat oil in Dutch oven.  Add chicken; cook until browned on all sides.
3. Combine garlic, celery, wine, vermouth, lemon juice, parsley, basil, oregano and red pepper flakes in medium bowl;  pour over chicken.  Sprinkle with lemon peel; season with additional salt and black pepper.
4. Cover and bake 40 minutes.  Remove cover; bake 15 minutes or until chicken is cooked through.