Cut the chicken in pieces boned in and keep wings, neck and other leftover bones to make a broth. Place the chicken pieces into a tray together with flour, salt and pepper. Shake to coat.
Mince the garlic and wash the thyme and bay leaves.
Heat the oil in a frying pan that has a lid and add the minced garlic, fry the garlic until starts getting golden. Strain the oil and keep the garlic aside. We will use that oil to fry the chicken in batches or use a big enough frying pan to fit the chicken in one layer. Fry, turning it over from time to time until the skin begins to brown.
Add the wine, the thyme and bay leaves and boil for 1 minute. Reduce the heat, add the garlic, the water and cover with a lid. Cook over low heat for 25-30 minutes.
Remove the bay leaves, squeeze ½ a lemon and add the sherry vinegar.
Sprinkle with chopped parsley and Enjoy!!