1/3 c. olive or vegetable oil
3 to 3 1/2 lbs. chicken parts
1 c. dry white wine
1 c. fresh parsley, minced
1 to 2 tbsp. fresh garlic, minced
1 bay leaf
Salt and pepper to taste

Heat oil in a large, heavy skillet. Saute chicken on both sides until golden (about 5 minutes). Add remaining ingredients and simmer until chicken is tender (about 25 to 30 minutes). Serve over rice or noodles.

Serves 4.

Be sure to remove bay leaf before serving. Recipe may be varied by adding 1/2 teaspoon dried marjoram, oregano, or thyme with the bay leaf.

You may buy a whole chicken and cut it into pieces or buy only your favorite parts. I prefer thighs but tend to serve breasts when cooking for company. Remember that breasts alone do not take as long to cook.