In a medium bowl combine ground chicken, oats, ¼ of minced onion, egg, parsley, salt and pepper.  

Place 1 chicken thigh on work surface and fill with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string. Repeat with remaining thighs and stuffing. Sprinkle with salt and pepper around the outside. 

Heat evoo in a large saute pan. Add chicken and cook until golden on all sides, about 10 minutes. Transfer to plate. Add remaining minced onion and garlic, saute until soft. Add wine, crushed tomatoes, and bay leaf, gently place chicken thighs in sauce. Bring to a boil. Reduce heat, simmer uncovered until chicken is cooked through, about 35 minutes.  Use a meat thermometer to check the inside of the chicken to be sure it is over 165°F.

Serve over noodles, mashed potatoes, or rice.