Place 3 pounds whole chicken breasts, split; 1 unpeeled onion, washed, quartered; 5 sprigs fresh parsley; 8 black peppercorns; 2 teaspoons dried thyme, crumbled; 2 bay leaves; 1 tablespoon salt and 1 cup white wine in large kettle or Dutch oven. Add enough water to cover. Bring to a boil, covered; reduce heat and simmer until juices run clear (30-40 minutes). Remove from heat; let stand 30 minutes. Remove chicken. Refrigerate, covered, several hours.