Preheat your oven to 200C (180C for fan assisted ovens or Gas mark 6).
Sprinkle pinches of salt and pepper over your chicken, then lightly coat with some of your flour.
Heat the oil in a large pan and colour the chicken over a high heat, to seal in the juices. Remove from the pan and place into a large, ovenproof, lidded casserole dish.
Reduce the heat on the pan you browned the chicken in and fry the onions and bacon until they have softened and coloured nicely. Add the garlic and the remaining plain flour and cook through for a minute (stirring continuously).
Then add your mushrooms, cranberry sauce, wine, stock, bay leaves, salt and pepper and bring to the boil.
Once boiled, carefully transfer the mix to the casserole dish making sure the liquid covers all the chicken.
Put on the lid and cook in the preheated oven for 50-60 minutes.
Serve with potatoes and vegetables.
