Add the reserved vegetables and bacon to the casserole and cook over low heat, stirring occasionally, until the vegetables are softened, about 12 minutes. Stir in the remaining 1 1/2 tablespoons of flour, then add the reserved marinade and herb bundle and bring to a boil over high heat. Using a long match, ignite the liquid. When the flames subside, return the chicken to the casserole and simmer over low heat until the breasts are just cooked through, about 15 minutes. Transfer the breast pieces to a plate and cover loosely with foil. Continue to simmer the chicken legs until very tender, about 45 minutes longer. Add the legs to the breast pieces.