In a non-stick sauté pan or covered skillet large enough to hold all the chicken pieces, gently sauté the garlic cloves, rosemary and bay leaf in the olive oil, just until the ingredient give off their aroma and the garlic is just starting to brown. Remove.
Turn up the heat to a moderate flame and add the chicken pieces. Brown them well on all sides, which should take about 10-15 minutes. Keep the pieces well spaced to ensure proper browning, proceeding in batches if necessary.
Once all the chicken pieces are well browned, season them well with salt and pepper, turning them so that they have seasoning on all sides. Now add a good splash of white wine, again turning the pieces as the wine evaporates.
After a couple of minutes, the wine should be well reduced (but not entirely evaporated) and have lost its alcohol. Lower the heat and cover the pan. Let the chicken pieces simmer for about 15-20 minutes further, turning from time to time, until they are cooked through and perfectly tender.
Add liquid (either more wine or water) if things dry out during the simmer. If you find that the chicken has given off a lot of liquid during the simmer, turn up the heat and boil off the excess. You should wind up with ample but well-reduced and intensely flavored pan juices.
Serve the chicken pieces right away, napped with their pan juices, which are especially delicious drizzled over mashed potatoes.