Mix the flour, cayenne pepper and salt, toss the chicken pieces in the mixture. Heat the oil in a frying pan. In batches, brown the chicken all over for approx. 5 mins. per batch, remove from the pan. Briefly sauté the onion, garlic and chilli pepper, return the chicken to the pan, pour in the wine.
To braise the chicken
Add the tomatoes along with all the other ingredients up to and including the pepper, heat through. Cover and braise over a low heat for approx. 45 mins., remove the lid and cook for a further 15 mins., season.
Without adding any oil, fry the diced bacon in a non-stick frying pan until crispy. Sprinkle over the chicken before serving.