Spread chicken on a large sheet of wax paper. Sprinkle chicken on all sides with thyme, salt and pepper; set aside. In a heavy 10-inch skillet cook the salt pork over low heat, stirring occasionally, until the fat is rendered out and pieces are crispy. Remove crispy pieces with a slotted spoon and set aside. Increase heat to high. Add chicken to the rendered pork fat and brown on both sides, about 5 minutes. Remove from skillet to a platter. Add olive oil and onion to same skillet. Cook slowly over low heat, stirring occasionally, until onion is very tender and translucent, 10 to 15 minutes. Drain tomatoes, reserving liquid, Chop tomatoes. Add the chopped tomatoes to the skillet with the reserved liquid, garlic, bay leaf and wine. Bring to a boil; reduce heat and simmer 10 minutes. Return chicken to the skillet with olives. Cook 20 minutes longer. Serve garnished with chopped parsley. CHICK 39