Place a large sized skillet, over medium to medium high heat, on your stove top with some oil.
Wait for the oil to shimmer or until a drop of water flicked in it dances.
Rinse and dry your chicken breasts. Cut into chunks and sprinkle with salt and pepper.
Place chicken chunks in your skillet and stir until browned.
Place a good sized pot on a different element.
Once chicken is done dump from your skillet and place inside the large pot.
Next add your chopped bacon, ham, pancetta, back or canadian bacon to the skillet and stir until brown.
Open your can of canned tomatoes and pour into the pot with the chicken.
Turn your element on to low so the canned tomatoes heat up with your chicken.
Once your bacon is brown add it to the pot with the chicken.
If you need more oil, at any time, in your skillet, feel free to add some and allow it to heat up.
Next, you are going to soften your carrots in the skillet.
After a minute or so add the celery and onions.
Add garlic. Keep stirring.
Add wine and broth.
Keep stirring and scraping up those little bits.
Add salt, pepper and thyme.
Heat and simmer for about 5 minutes.
Dump skillet contents into your large pot and pull the large pot on to the hot element.
Bring to a boil and reduce heat to low and simmer for about 20 minutes.
A little more or a little less will not really matter.
While sauce is cooking in your large pot make rice or pasta according to package directions for serving. Enjoy!