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.
Note: These red new potatoes where partially boiled then I took about 2 tablespoons of virgin olive oil added the juice of one lemon, fresh chopped thyme, oregano, parsley and rosemary. I placed them in a baking pan for 30 minutes more at 350ºF.