6 skinless boneless chicken breasts (about 5 ounces each)
Freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons dry vermouth
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons dried basil
1 teaspoon dried oregano
Generous pinch of red-pepper flakes, or to taste
40 garlic cloves (about 2 heads), peeled (or purchase already peeled, whole garlic cloves, stocked in most supermarket produce sections)
4 celery ribs, sliced
Juice and zest of 2 Meyer lemons

Sprinkle the chicken with the pepper. In a large skillet, heat the oil over medium heat. Working in batches, if necessary, add chicken to skillet and brown on all sides. Remove to a platter.

In a large bowl, combine the wine, vermouth, parsley, basil, oregano and red-pepper flakes. Add the garlic and celery; mix well. With a slotted spoon, transfer garlic and celery to a slow cooker. Add chicken to remaining herb mixture; coat well. Place chicken on top of celery mixture. Sprinkle the lemon juice and zest over chicken. Cover and cook on low for 6 hours. Sprinkle with fresh parsley before serving.

Makes 6 servings.