Place a large casserole dish over a high heat on the hob, add the olive oil and when hot, add the chicken to the dish, turning occasionally until brown all over.
Remove and set aside.
Add the bacon to the casserole dish and fry for a few minutes then add the onion, garlic, celery, carrots, potatoes, thyme and bay leaves.
Pour in the chopped tomatoes and add the Worcestershire sauce.
Sir in all the ingredients together then add the chicken stock.
Return the chicken to the casserole dish and bring to the boil. Put the lid on the casserole and cook in the oven for 1 hour.
Add the broccoli 15 minutes before the end of cooking.
Remove and carve the chicken, spoon the vegetables and broth into bowls and top with the chicken.
