In a mixing bowl, toss the chicken with Essence and flour. In a large sauté pan, heat the olive oil over medium heat. When the oil is hot, brown the chicken for about 6 to 8 minutes on each side. Remove the chicken from the pan and set aside. Add the onions to the pan, and season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the bell peppers, mushrooms, corn, if using, bay leaves, and garlic. Continue stirring, again scraping the bottom of the pot to loosen any brown particles, for about 6 minutes.
Return the chicken to the pan, add the wine, cover, and reduce the heat to a simmer. Cook for about 1 hour, or until the chicken is tender. Stir in the parsley. Season with cayenne and more salt to taste. Spoon the chicken and vegetables onto a platter and serve warm.
Yield: 4 to 6 servings
Recommended Wine: 1993 Domaine Drouhin Oregan Pinot Noir