In a deep saute pan over medium heat, warm olive oil. Add bacon and cook, stirring occasionally, until brown and crisp, about 5 min. Using a slotted spoon, transfer bacon to paper towels.
Season chicken with salt and pepper; add to pan and brown on all sides, about 7 min. Transfer chicken to a platter. Add onion to pan and cook until tender and translucent, about 3 min.
Add bacon, chicken, mushrooms, garlic, oregano, thyme, wine, stock and tomatoes and bring to a boil. Reduce heat to low, cover and simmer until juices run clear when chicken is pierced with a knife, about 40 min. Serve immediately.
