Season 1 kg of Chicken pieces with 1 tsp of Fine salt and 0.5 tsp of Ground black pepper. Heat 100 ml of Extra virgin olive oil in a large skillet over medium-high heat and brown the chicken for 12 minutes, turning occasionally, until the skin is crispy and deeply golden.

Add 12 Garlic cloves, 1 Bay leaf, and 1 Dried chili pepper to the skillet. Reduce the heat to medium and sauté for 5 minutes until the garlic turns evenly golden without burning and releases its aroma.

Pour 200 ml of Dry white wine over the chicken to deglaze the skillet. Scrape the bottom with a wooden spoon to release the caramelized brown bits and cook over medium heat for 10 minutes until the alcohol evaporates and the sauce reduces by half.

Sprinkle 2 tbsp of Chopped fresh parsley over the dish, stir for 1 minute to combine the flavors, and remove the skillet from the heat once the chicken is tender and the sauce reaches an emulsified consistency.