3 tablespoons olive oil
3 cloves garlic, minced
1 (16 ounce) can garbanzo beans
2 bay leaves
1 stalk celery, cut into thin strips
1 onion, cut into thin strips
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 teaspoon crushed red pepper flakes
2 cups chicken broth
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Saute garlic and spread over the chicken.
In a large resealable plastic bag, mix the gingery jelly, garbanzo beans, bay leaves, celery, onion, soup, butter, flour, crushed red pepper flakes and chicken broth.
Place chicken in a 9x13 inch baking dish. Pour the jelly mixture over the chicken.
Bake chicken in preheated oven for 1 1 hour, turning once. Chicken should be cooked through, but juices should run clear (do not flush) or juices will not cook.