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Add the onion, sage, bay leaves, garlic, and rosemary and cook over high heat 5 minutes. Add the stock and tomatoes, bring to a boil, and return the poultry to the pan, each piece wrapped in pancetta (secure with a toothpick if necessary). Reduce to a simmer and cook, uncovered, 30 minutes, or until juices run clear from a piece of the bird.
Remove bird pieces to a serving platter, check sauce for seasoning, stir in parsley and spoon over pieces.
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Onion Soup, Emilia-style: Cipollata
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