Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon, and set aside.
Meanwhile, combine flour, salt, and pepper in a large heavy duty, zip-top bag. Add chicken pieces , seal, and shake well to coat.
Heat bacon grease back up and sear coated chicken 3-4 minutes per side. Set seared chicken aside with bacon
Add in extra olive oil as needed then add in onion, carrots, green pepper and garlic. Sauté over medium low for 5-8 minutes. Add in red wine and let it reduce by half. Then add in beef consommé, chicken and bacon, and cook for 25-30 minutes on a low simmer.
Enjoy over creamy polenta.