1. Cut the onion into julienne strips and slice the garlic. Season the chicken with salt and pepper and place it in a frying pan with oil over high heat; if it splashes, cover. Remove it when it is golden brown on all sides.
2. Sauté the onion along with the garlic in the same pan. Add a pinch of salt. Cook the onion over medium heat until it begins to brown. Then add the preserved roasted pepper. Let it sauté for a minute and add the crushed tomato. Let the tomato reduce and add the glass of white wine. Leave for 5 minutes until the alcohol reduces.
3. Add the chicken to the pan. Pour broth without covering the chicken and add if you see that it is missing. Add the bay leaf and cook covered for 20 minutes. Let it cook a little more, now uncovered, until the sauce reduces.
