2) Heat the oil in a large saucepan over a medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
3) Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme and bay leaf. Cook for 10 minutes.
4) Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce the heat and cover.
5) Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FoodNetwork chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.