Method:

1. Heat heavy large frying pan over medium-high heat and add oil to the pan.

2. Season both sides of chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

3. Cook chicken until it is pale golden brown, about 3 minutes per side. Transfer chicken to a medium bowl.

4. Reduce heat to medium and add pancetta to same pan. Sauté until golden, about 3 minutes. Using slotted spoon, transfer pancetta to small bowl.

5. Add mushrooms to pan and sauté until they become tender and golden, about 5 minutes.

6. Add bell pepper and onion and sauté until they are tender, about 5 minutes.

7. Add garlic, thyme, bay leaf, oregano, and red pepper flakes and sauté until garlic softens, about 1 minute.

8. Add wine and simmer until it is reduced by half, stirring to scrape up browned bits on bottom of pan, about 1 minute.

9. Add tomatoes and their juices, chicken stock, and olives. Bring to a simmer then reduce heat to medium-low.

10. Return chicken and its accumulated juices pan, nestling chicken into sauce. Gently simmer uncovered until tomatoes melt into sauce and sauce thickens slightly, about 40 minutes.

11. Remove thyme stems and bay leaf. Stir in parsley and basil.

12. Spoon chicken and sauce onto plates. Sprinkle with reserved sautéed pancetta and Parmesan cheese and serve.