Rub the chicken legs and thighs with the olive oil and season well. Sear in a large casserole dish over a medium-high heat until golden all over. Add half of the pancetta to the casserole dish and saute for 2-3 minutes, stirring occasionally. Add the garlic and thyme sprigs and continue to cook over a moderate heat for 2-3 minutes.
Pour in the chicken stock and red wine to cover everything. Add the bay leaf, bring to the casserole to the boil, then reduce and simmer for 30-35 minutes until the chicken is cooked with no pink showing. Once cooked, remove the chicken from the dish, keeping it covered in a warm place, and reduce the sauce to make it thicker.
Meanwhile, sauté the remaining pancetta in a dry frying pan over a medium-high heat. Cook the blanched onions in a saucepan of boiling, salted water for 3-4 minutes until tender, then drain. Spoon the chicken and sauce into serving bowls and spoon the onions and pancetta around. Garnish with the remaining thyme sprigs and serve.
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