In a mixing bowl, toss the chicken with Essence and flour. In a large sauté pan, heat the olive oil. When the oil is hot, brown the chicken for about 6 to 8 minutes on each side. Add the onions, 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, and bay leaves. Continue stirring, again scraping the bottom of the pot to loosen any brown particles, for about 15 minutes.
Add the wine, cover, and reduce the heat to a simmer. Cook for about 45 minutes, or until the chicken is tender. Stir in the parsley. Season with cayenne. Spoon the chicken on a platter and garnish with green onions.
Yield: 4 to 6 servings
Recommended Wine: 1993 Domaine Drouhin Oregan Pinot Noir