In a large bowl, marinade the chicken thighs in red wine. After 30 minutes to one hour, remove the chicken, pat each piece dry with a paper towel and set aside the wine for the sauce later. Season the chicken thighs with salt and pepper and lightly dust with the flour.
Heat the olive oil in a large casserole or saucepan over a medium heat and brown the chicken pieces in the pan until golden. Once the thighs are evenly coloured, remove from the pan, cover and set aside.
Place the pan back on the heat. Add the bacon, diced vegetables and garlic. Sauté for 3-5 minutes until the onion is softened. Place the browned chicken, oregano and reserved red wine all back in the pan. Pour over the stock until the chicken is just covered.
Bring to the boil then reduce heat and simmer for 20-30 minutes until the chicken is tender. Remove from the heat and allow to rest for 10 minutes. To serve, garnish the chicken cacciatore with olives, parsley and an extra drizzle of olive oil then serve alongside couscous.