Heat the olive oil in a large, heavy-based saucepan over a moderate heat. Season the chicken thighs and drumsticks and sear until golden brown in colour all over. Remove from the pan and drain on kitchen paper. Add the the lardons of pancetta and fry for 3-4 minutes, stirring occasionally, until golden. Remove from the saucepan and drain on kitchen paper.
Reduce the heat and add the onion, garlic, carrot and bay leaf to the saucepan. Sweat the vegetables, stirring occasionally, for 6-7 minutes until starting to soften.
Add the chicken back to the saucepan and cover with the canned chopped tomatoes and stock. Bring to the boil, then cover and simmer for 20-30 minutes until the chicken is tender and cooked through. − Remove from the heat and adjust the seasoning as necessary.
Spoon into serving bowls and garnish with some thyme leaves before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.