Place the flour, salt and pepper in a wide, sided dish. Coat the chicken in the flour, shaking off the excess, and set on a tray. Reserve the leftover flour. Divide the oil between two large skillets set over medium-high. When hot, brown the chicken on all sides and set in a very large roasting pan. Preheat the oven to 325 degrees F. Clean the skillets, and then set over medium-high and cook the bacon until slightly crisp; drain away most of the fat. Divide the mushrooms, onion, garlic and herbes de Provence and cook 4 to 5 minutes. Mix in 1/3 cup of the reserved flour until very well combined. Discard the rest of the flour. Mix in the wine and stock and bring to a simmer. Pour over the chicken; cover and bake 90 minutes, or until very tender. Adjust seasoning, sprinkle with chopped chives or parsley, if desired, and serve.