Heat olive oil in a hot pan and fry the pancetta and shallots until lightly golden brown, should take about 5-7 minutes. Add the chicken breasts and cook untill each breast is well browned on each side
Stir in the flour and cook for a minute. Add the carrots, crushed garlic, mushrooms, fresh thyme, wine, stock and bay leaves into the same pan. Cover and cook for 20 minutes.
Remove the chicken from the pan, skim any excess fat off the top with a tablespoon.
Turn the heat up and boil for 15 mins to reduce the mixture until it is quite a thick consistency. Taste and add salt and ground black pepper. Return the chicken to the pan and heat through for 10 mins.
Sprinkle with fresh thyme and serve in deep bowls with a good few chunks of fresh French baguette.
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