1. Season chicken with salt and let sit overnight in the refrigerator. (This step isn’t imperative, but does make the meat more succulent.)
2. Heat 1 1/2 tablespoons of olive oil over medium-high heat in a Dutch oven, large, wide casserole, or roasting pan, that has a lid.
3. Sear chicken piece so they are brown on both sides, about 5 to 8 minutes per side. Depending on the size of your Dutch oven or casserole, you may need to do them in batches. Remove pieces of chicken to a bowl once they’re browned.
4. Preheat oven to 350ºF/175ºC.
5. Saute the bacon in the pot. If necessary, add a tablespoon or so of olive oil. Stir the bacon until it’s mostly cooked, then add the shallots or onion and garlic, and cook, stirring constantly, until the onions are translucent, about 2 minutes.
6. Add the wine, stock and vinegar to the pot, and bring to a boil. Turn off the heat and add the black pepper, orange zest, thyme, and allspice. Put the chicken pieces in the pot, skin side down, cover and bake in the oven for 30 minutes.
7. Remove the pot from the oven. Turn the chicken pieces over, so they’re skin side up. Bake, uncovered, adding the grapes to the pot midway during cooking, until the liquid in the pot is thick and reduced to the point where the chicken pieces are about halfway submerged in sauce, and the chicken is browned. (About 30 to 45 minutes.)