Peel the onions and chop them into rings.
Heat the oil in a large deep frying pan, add the onions, the garlic and the chicken pieces. Brown until the juice dries up.
Deglaze by adding the wine and the vegetable stock.
Add the salt, the pepper and the bay leaves. Lower the heat and simmer with the pan covered, until the only juice left is fat.
Add the chopped Nefeli roasted tomatoes to the pan.
Add the olives to the pan, 15 minutes before removing it from the heat.
Remove from the pan. Garnish with finely chopped fresh parsley and serve.