Preheat a large heavy-bottomed pot over medium-high heat. Add the bacon and cook until crispy, about 3 minutes. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate and reserve. Return skillet to the heat and add the EVOO, about 2 turns of the pan, to the bacon drippings.
Season chicken generously with salt and pepper. Arrange 1 cup of flour on a plate, add the chicken chunks and toss to coat. Shaking off excess flour, add the coated chicken to the skillet in an even layer. Brown 2-3 minutes on all sides. Remove to a plate and reserve. To the pot, add the onions, fennel, mushrooms and potatoes.