Heat 60ml of extra-virgin olive oil in a large frying pan over medium heat. Fry 4 unpeeled garlic cloves for 5-6 minutes, then remove.
Cut 600g of boneless chicken breast into bite-size pieces, season with salt and pepper, and brown in the garlic oil.
Stir in 8 thinly sliced garlic cloves and 1 tablespoon of all-purpose flour. Pour in 120ml of dry white wine and let it bubble until slightly reduced.
Add 240ml of chicken broth and 2 bay leaves. Cover and cook over low heat for about 10 minutes, until the chicken reaches 165°F / 74°C. Sprinkle with chopped parsley.
