Cut the Whole Chicken into 8 pieces (or ask your butcher to do it) and pat the pieces dry; season generously with Fine Sea Salt and freshly ground Black Pepper.
Heat a large, heavy skillet over medium-high heat and add enough Extra-Virgin Olive Oil to coat the bottom (about 2–3 tablespoons).
When the oil is hot, add the chicken skin-side down and sear without moving until deeply golden, about 6–8 minutes; flip and brown the other side, working in batches if necessary so the pieces don’t crowd the pan.
Reduce heat to medium, return all chicken to the pan if you removed any, then add whole, lightly crushed Garlic Cloves (about 8–12 depending on size) and sauté briefly until fragrant but not browned, about 1–2 minutes.
Pour in the Dry White Wine to deglaze the pan, scraping up any browned bits, then add 2–3 Bay Leaves and bring the mixture to a gentle simmer.
Cover and cook on low until the chicken is cooked through and tender, about 20–25 minutes; uncover for the last 5–10 minutes to let the sauce reduce and concentrate.
Taste and adjust seasoning with more salt and pepper if needed, and remove the bay leaves before serving.
Sprinkle chopped Parsley over the chicken and spoon the garlicky pan sauce over the top; serve hot with crusty bread or roasted potatoes to soak up the sauce.
