Heat 4 tablespoons of the oil over medium heat. Add onions and garlic and cook for about 10 minutes, stirring occasionally until opaque. Remove from pan and add the rest of the oil. Add chicken and fry, turning chicken until evenly browned, about 5 minutes per side.
Add the wine and cook until it evaporates. Add tomatoes with their juice to the chicken, the bay leaves, rosemary and the parsley, reserving a bit of parsley for garnish and add the salt and pepper to taste. Cover pan partially and simmer adding chicken stock as needed when tomato juices begin to evaporate, about 1 hour.
Serve with potatoes.
These red new potatoes where partially boiled, then take about 2 tablespoons of virgin olive oil add the juice of one lemon, fresh chopped thyme, oregano, parsley and rosemary. Place them in a baking pan for 30 minutes more at 350 degrees.
6 tablespoons of extra-virgin olive oil
1 28 oz. can of whole tomatoes
1 large onion, chopped
8 cloves of garlic chopped
Chicken - 3 thighs cut in half, 5 drumsticks and 10 drummettes
½ cup of dry white wine
3 bay leaves
2 sprigs of rosemary, minced
about ¼ cup of Italian parsley, chopped
1 cup of chicken broth
salt and pepper to taste