Add oil to pan. Sear the chicken on both sides and remove to a plate. Add the onion and garlic and cook until translucent. Add the wine and deglaze the pan scrapping bits from bottom of pan. Let most evaporate. Add the chicken stock, bay leaves and return the chicken to the pan.
Cover the pot and bring heat down to a simmer and simmer 1 hour until the chicken can be shredded. Remove the chicken from the pot and shred with two forks. Remove the bay leaves and discard.
Pour in the heavy cream and cook until bubbly. Add the lemon juice and zest. Stir in the paprika. Add the shredded chicken to the pot. Serve over noodles garnished with parsley