Pre-heat oven to 325 degrees F.
Heat a large dutch oven over medium-high heat, add oil. Season chicken with ~1/2 teaspoon each salt and pepper then place chicken in pot in a single layer. Sear chicken for ~5 minutes then flip over and sear the other side for ~5 minutes. Transfer chicken to a plate.
Add pancetta to the dutch oven and saute, stirring often, ~5 minutes.
Add onions, carrots, and fennel to the dutch oven and saute ~5 minutes. Add the garlic and saute ~1 minute.
Add parsley, thyme, bay leaf, and wine to the dutch oven. Bring liquid to a boil and deglaze the pot, scraping the bottom to loosen any brown bits.
Add broth and return chicken and pancetta to the dutch oven, bring to a low simmer, cover, and transfer to the oven. Cook for 45 minutes.
Transfer chicken and vegetables to a cutting board, large bowl, or platter and cover with foil. Discard parsley, thyme stems, and bay leaf.