Chicken à Cacciatore

In a pan, make a little golden-brown mixture of olive oil, half an onion, some parsley, a bit of Alice (celery leaf), and a pinch of garlic, all well mashed

After that, add the chicken cut into pieces and season with salt and pepper

When it starts to brown, add two bay leaves

Continue cooking until the chicken takes on a lovely golden-brown color

Next, pour in half a cup of dry white wine

When the moisture from the wine has evaporated, moisten the chicken with a little water

Turn down the heat, cover the container, and let it finish cooking.