Chicken with Bay Leaves

(“Pollo in Padella”)


My mother in law Danila was an exceptional and inventive cook.
She made chicken with bay leaves often because it took little time to prepare and it was well liked by everybody.  Usually she served with it baked or boiled potatoes, or my wife, Terry will cook some polenta.
Chicken with bay leaves, a salad, bread, wine, and each others company made this simple meal an enjoyable and memorable occasion.


Serves 4 to 5



  • 1 3 lb. fryer chicken, skinned, trimmed and cut in small pieces.
  • 5 peeled tomatoes quartered
  • 6 garlic gloves cut in half
  • 5 bay leaves
  • 1 glass of white wine
  • 4 table spoons of olive oil
  • chopped parsley
  • red crushed pepper
  • salt and pepper
  • parsley for garnish



Pour oil and bay leaves in a large skillet; add chicken, turn and sauté until golden.
Add garlic and let the chicken fry with it. Stir gently, and when the garlic is a golden color, add tomatoes. Cook for about 3 minutes and add the wine. Sauté for an additional 3 minutes, add parley and red pepper, salt and pepper to taste. Lower the flame and cook for about 15 minutes, or until chicken is done.

Garnish with parsley.