Preheat the oven to 176℃.

In a braiser or oven proof pot, add the bacon and cook over medium heat for 8 to 10 minutes, until crispy. Using tongs, remove the bacon to a paper towel lined plate. Discard all but 2 tablespoons bacon fat in the pan.

Spring chicken generously with salt and pepper. Over medium heat, brown chicken in reserved bacon grease, working with only 2-3 pieces at a time, about 5 minutes. Set chicken aside.

In the same pan add garlic, shallots, thyme, bay leaf, tomato paste and cooked bacon. Stir until fragrant, about 1 minute.

Add chicken back into pan (skin side up) and pour the wine and chicken stock over the top. Nestle the carrots around the chicken. Bring the liquid to a simmer, cover the pot with a tight fitting lid and place in the oven. Braise for 30 minutes.

Remove from the oven and place back on top of the stove.

In a small bowl mix together melted butter with flour and stir in ¼ cup liquid from braising pan. Pour mixture back into the pan along with mushrooms. Stir and cover. Cook for 10 minutes longer over medium heat. Season to taste.

Top with parsley and serve with mashed potatoes or egg noodles.