In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.

Add the chicken pieces to the pot and cook until they are browned on all sides.

Pour in the white wine and let it simmer for a minute or two to cook off the alcohol.

Add the bay leaf, salt, and black pepper to taste. Cover the pot and let it cook on low heat for about 30 minutes, or until the chicken is tender and cooked through.

If you have access to chicken blood, mix it with a little bit of water and add it to the pot. This step is optional, as chicken blood may not be readily available to everyone. It adds a unique flavor and richness to the dish.

Stir well to incorporate the blood into the sauce. Let it simmer for an additional 10 minutes, allowing the flavors to meld together.

Check the seasoning and adjust if necessary.

Serve the Cabidela hot, garnished with freshly chopped parsley. It is traditionally served with rice or mashed potatoes to soak up the flavorful sauce.