Directions

• Heat oil in a large pan over medium high heat. Add onions and cook until soft (~10 minutes).
• Add garlic and cook for 2 minutes more.
• Make room for the chicken in the pan, and brown all pieces on all sides (~4 minutes per side).
• Add the wine and cook until reduced by 80% (~5 minutes).
• Chop the tomatoes, and add to the pan along with the juice for the tomato can.
• Add bay leaf, rosemary, and parsley, and season with salt and pepper to taste.
• Reduce heat to low, and cook, partially covered, for 45 minutes, adding chicken stock as tomato juice evaporates.
• Garnish with chopped parsley.