Using a very sharp knife - break down your chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, and 2 wings)
Generously season with sea salt and cracked peppercorn (I use Maldon sea salt)
Sprinkle your chicken in a thin coat of flour - and toss
Drizzle olive oil in a pan, and allow it to heat over medium-high heat. Sear your chicken until golden brown on both sides. Set aside.
Add diced pancetta to the pan and brown.
Add shallots and garlic, and saute for about 2 minutes
Add diced carrot and peppers and saute for an additional 2-3 minutes.
Deglaze the pan with red wine, scrapping at the bottom to get the brown bits up from the Pancetta
Pour in the can of diced tomatoes and paste, stir. Season with bay leaves, chili flakes, thyme, oregano, and additional peppercorn.
Add chicken back to the pot, and allow it to simmer on low for about 45 minutes
Allow to simmer on on low for another 15-20 minutes, or until chicken is falling off the bone
Enjoy over rice, potatoes, or pasta!