Dry well the chopped chicken and season with salt and pepper. In a saucepan, heat the olive oil and fry the pieces until golden on all sides. Remove them with a slotted spoon.
Allow the saucepan to keep half the fat. On medium heat, sauté the chopped onion until light golden, add the chopped garlic and fry for a minute.
Add diced bacon and fry for about a minute. Return the chicken pieces to the pot, add the tomatoes, broth, thyme, bay leaf and a few grains of pepper.
Leave on high heat until it boils, then reduce the temperature and sauté the chicken until ready, approximately 45 minutes.
In the middle of the pieces cooking, add the olives, and five minutes before removing from heat, add the chopped basil.