Add the wine to the casserole dish and return the bacon, onions and chicken. Stir everything well, and add the thyme, sage, and bay leaves. Mary says the sauce will be "quite thick" by this point.
Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it. Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken ...