Prepare the chicken

1. Separate chicken legs at the joint. If using large chicken breasts, cut diagonally to yield two portions.

Cook the bacon

1. In a large Dutch oven over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside.

Brown the chicken

1. Increase heat to medium-high. In batches if necessary, brown the chicken on all sides until golden (10 minutes). Transfer to a plate.

Sauté the vegetables

1. Reduce heat to medium. Add onions and garlic to the pan. Cook until softened and fragrant, stirring frequently (5 minutes). Add a splash of water if needed to prevent sticking. 
Stir in mushrooms, carrots, thyme, salt, and pepper. Continue to cook until the mushrooms have released their liquid and begun to brown (10 minutes).

Make the sauce

1. Stir in the flour and cook for 1 minute to eliminate any raw taste. Gradually pour in the wine and stock, stirring constantly. Add the bay leaf and bring to a gentle boil.

Simmer the chicken

1. Nestle the browned chicken into the vegetable mixture. Sprinkle the cooked bacon and any juices over top.
Reduce heat to a low simmer. Cover and cook until the chicken is almost tender (20 minutes). Uncover and simmer until chicken is fully cooked and sauce slightly thickened (another 20 minutes).

Finish the sauce

1. Transfer the chicken to a serving platter and keep warm. Discard the bay leaf.
Increase heat to high and simmer the sauce, stirring frequently, until reduced by about half (about 5 minutes). Spoon the vegetables and sauce over the chicken. Garnish with chopped parsley and serve.