3 pounds chicken pieces, skinned
2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons dried basil
1 teaspoon dried oregano
Pinch of crushed red pepper
40 cloves garlic, peeled
4 ribs celery, sliced
Juice and peel of 1 lemon

Remove skin from chicken if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; cook 10 minutes or until browned on all sides. Remove to platter.

Combine wine, parsley, oregano, and red pepper flakes in large bowl. Add garlic and celery; coat well. Transfer garlic and celery to crockpot with slotted spoon. Add chicken to remaining herb mixture; coat well. Place chicken on top of garlic and celery in crockpot. Sprinkle lemon juice and peel in crockpot; add remaining herb mixture. Cover and cook on LOW for 6 hours or until chicken is no longer pink in center.

Yields about 6 servings.

Per Serving: 419 Calories; 28g Fat (61.4% calories from fat); 30g Protein; 9g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 138mg Sodium

Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 3 Fat