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1
Preheat the oven to 350 degrees.
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2
Heat a large ovenproof Dutch oven over medium high heat. Cut the bacon slices into small pieces and fry until crisp, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the flavourful bacon grease in the pan. Turn off the pan until you are ready to fry the chicken.
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3
Pour the flour onto a plate or wide bowl, mix in salt, pepper, and herbes de Provence. Remove the fillet from the breast pieces, and cut the breast itself in half. Coat the chicken with flour and spices. Turn back on the pan, and fry the chicken for a few brief minutes on each side, just until lightly browned. Remove the chicken from the pan and set aside.
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4
Chop the onion. Add olive oil to pan, and cook chopped onions for for 5-10 minutes, until browned and translucent. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. THey're the best part of the flavour! Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.
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5
Add the chicken pieces, and bacon back into the pan and bake in the oven for 40 minutes, turning chicken pieces half way through cooking.
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6
Remove from oven, and serve over rice, or with mashed potatoes.
