Preheat the oven to 375 degrees F. Place the chicken in a bowl; season with salt and pepper and coat with the flour. Heat the oil in large skillet set over medium-high. Brown the chicken in batches, and then transfer to a large casserole. Add the bacon to the skillet and cook until crisp. Drain all but 1 Tbsp. of the bacon fat from the skillet. Add the mushrooms, onions and garlic and cook 5 minutes. Add the wine, stock and herbes de Provence and bring to a simmer. Pour this mixture over the chicken. Cover and bake for 60 minutes, or until tender. Adjust the seasoning. Sprinkle with parsley and serve.
Note: Herbes de Provence, a French-style herb blend is available in the bottled herb and spice aisle.