Cut bacon slices into 1-inch pieces.

Cook bacon in a Dutch oven over medium-high heat until almost crisp (4 minutes).

Transfer bacon to paper towels.

Add chopped onions, sliced mushrooms, and chopped garlic to the drippings in the pot.

Sauté until onions are tender and golden (10 minutes).

Transfer vegetables to a bowl.

Sprinkle chicken pieces with salt and pepper.

Add chicken to the pot and sauté until brown (15 minutes).

Return bacon and vegetables to the pot.

Add dry red wine, chicken broth, dried oregano, and dried basil.

Bring to a boil.

Reduce heat, cover, and simmer until chicken is cooked through (30 minutes).

Skim fat from the top of the sauce.

Season with salt and pepper to taste and serve.