Pan fry the chicken pieces on both sides until lightly golden, about four minutes per side.
Add the onion and garlic and sauté for about 2 minutes
Pour the wine and add the herbs. Bring to a boil and then reduce heat to simmer for about 18-20 minutes, or until the chicken is thoroughly cooked and tender.
Notes
You can also add ¼ cup of heavy cream 5 minutes the final cooking to give a creamy texture.
Instead of wine, you can use a mix of water & vinegar or chicken broth.