* coat the breasts with sea salt and bay leaves * put in fridge for 24 hours * rinse them well (to remove the salt) with cold water * dry them well with paper towel * put them (skin up) in pot over a bed of unpeeled garlic cloves and olive oil * slow cook (lid on at 150ºC/302*F) for 2 hours * add diced potatoes and peeled chestnuts * add crushed black peppercorn * slow cook for another 30~45 minutes * grill the skin in oven until crusty * if you don't want diced potatoes, simply serve with a side of creamy parmesan mashed potatoes (add a little sauce and chestnuts/garlic from the bottom of the pot) Enjoy with a nice White Chardonnays.