In a large Dutch oven or skillet cook the bacon over a medium heat until lightly browned. Remove with a slotted spoon and place in a paper towel lined plate to absorb any excess grease

Coat the chicken with the flour and cook it skin down in the leftover bacon grease over a high heat. Cook until both sides are brown and begin to crisp

Remove the chicken and place it in a separate paper towel lined plate to absorb any excess grease. If there is no oil/grease left in the pan, add some olive oil

Decrease the heat to a medium high and add the mushrooms, onions, and garlic. Cook until caramelized. If there is excess liquid due to the mushrooms caramelizing, add a sprinkle of flour to absorb the liquid

Add the red wine to the vegetables and bring to a boil. Add the bacon, bay leaf, thyme, a pinch of salt, black pepper, and red pepper flakes. Simmer until wine is reduced by a third.

Once the wine has reduced, add the chicken and pour in the chicken stock until the chicken is submerged and stir. Bring the mixture to a simmer

Cook uncovered over a medium high heat until the wine-stock mixture reduces by half and any pink is cooked from the chicken

Before serving, remove the thyme and bay leaf

Serve as the main dish or over mashed potatoes or rice