In a large pot or dutch oven heat the olive oil, add the bacon and cook for about 3 to 5 minutes or until crispy. Remove and set aside.
Rub the chicken with salt and pepper and to the pot. Saute for about 3 minutes on each side or until brown. Remove from the pot and set aside with the bacon.
Add the onions to the pot and cook for about 5 minutes or until translucent, add more olive oil if necessary. Add the garlic and cook for 1 minute more. Add the red wine and with a wooden spoon scrape the bottom of the pot.
Add the chicken, bacon and remaining ingredients to the pot. Cook over medium- low heat for about 1 hour and 15 minutes or until the chicken is cooked and the sauce has thicken. Add more chicken stock if necessary. Serve warm over white rice.