I am sharing Marcella's recipe for Fricasseed Chicken with Bay Leaves. She obtained the recipe from a Venetian friend of hers. Marcella says that the "spirited" flavor of this dish derives from robustly sauteing aromatics - onion, parsley, celery, and garlic - in olive oil, so their flavors infuse the oil and later, the chicken.  Without the addition of more herbs and spices, the bay leaf's delicate, herbal flavor shines and its eucalyptus-like fragrance portends the savory dish to come. Read More for the recipe.