Heat a braiser or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving excess fat.

Pat the chicken dry with a paper towel, then season with 1 teaspoon of kosher salt on both sides.

Add the chicken to the pan, skin-side down, and sear both sides until golden brown, about 3-4 minutes per side, transfer to a plate. Drain any excess fat, reserving 2 tablespoons in the pan.

Bring the pan to medium heat, add shallots and mushrooms, season with remaining 1 teaspoon of kosher salt and cook, stirring occasionally, until shallots and mushrooms are tender and browned, about 5 minutes. Add the garlic and cook for another minute.

Add the tomato paste and stir it in. Add in the butter, let it melt. Then sprinkle in the flour and cook until lightly browned, about 1 minute.

Add in the chicken stock and wine, scraping any browned bits from the bottom of the pan. Add the thyme bay leaf and carrots. Return chicken to the pan skin side up.

Bring to a boil; reduce heat and simmer, cover with a lid and cook until chicken has completely cooked through, reaching an internal temperature of 165 degrees F, about 30-40 minutes.

Add in the cooked bacon and parsley, taste and adjust seasoning with any additional salt to taste. Enjoy immediately with a fresh baguette, mashed potatoes, creamy polenta or a side salad.