Heat half the oil in a heavy skillet. Saute the chicken pieces until they are golden all over, about 3 minutes, then pour in the wine and cook for 5 minutes. Add the salt, pepper and water. Simmer for 30 minutes, adding a little more water if needed.
Cut the off the leaves and discard most of the stems of the parsley.
In another skillet, heat the remaining oil and saute the chives and the parsley. Add them to the chicken and cook for 10 to 15 minutes more.
When the chicken and parsley are tender, arrange the chicken pieces in the center of a hot serving plate and place the parsley around the chicken. Pour the sauce over, garnish with fresh parsley, and serve immediately.