Preheat the oven to 400°F Season the chicken well with salt and black pepper, then dust with the flour.
Heat 1 tablespoon of the oil in a large flameproof casserole (preferably a cast-iron one) over a high heat. Add the chicken pieces, skin-side down, together with the bacon, and cook the chicken for 5–8 minutes on each side until everything is golden. Remove from the pan, and set aside.
Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of salt. Sweat for about 5 minutes until soft, then add the garlic, celery, and carrots. Sweat for a further 5–6 minutes until soft.
Increase the heat to high once again, and add the wine. Let boil for a few minutes until the alcohol has evaporated. Tip in the tomatoes and their juices, and pour in the stock. Gently boil for a few minutes more. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Stir through, cover, and transfer to the oven to cook for about 1 hour. Top up with more stock or hot water if it begins to dry out. Serve with creamy mashed potato.