• 6-8 small red creamer potatoes (use sweet potatoes instead)
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 2 cups garlic cloves
• 12 boneless, skinless chicken thighs (about 3½ lbs.)
• 2/3 cup extra virgin olive oil
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp nutmeg, freshly grated
• 2 tbsp dried tarragon
• 1 oz. (1 bunch) fresh cilantro, de-stemmed and chopped
• 1 oz. (1 bunch) fresh parsley, de-stemmed and chopped
• 4 stalks celery, chopped (about 1¼ cups)

Preheat oven to 375˚F. Cut potatoes into ½” slices. Place sliced potatoes on bottom of casserole dish and season lightly with salt and black pepper. Scatter half of garlic cloves over sliced potatoes. Place olive oil in a shallow bowl and coat chicken thighs thoroughly with oil. Transfer chicken to casserole and season both sides with salt, black pepper, nutmeg and tarragon. Add the remaining garlic cloves on top. Then add fresh herbs and celery and drizzle with any remaining olive oil. Seal dish tightly with aluminum foil and cover with lid (on top of foil). Bake for 1 to 1½ hours or until garlic is soft.