Chop the onion, garlic, carrots, and parsley. Slice mushrooms and set aside. Cut bacon into small pieces.

In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add bacon and cook until crispy, then remove and set aside. Season chicken thighs with salt and pepper, and brown them in the same pot until golden on both sides. Remove and set aside.

Add remaining olive oil if needed. Sauté onions and carrots until softened, about 5 minutes. Add garlic and cook for another minute.

Pour in red wine to deglaze, scraping up browned bits. Add tomato paste, thyme, bay leaf, chicken broth, cooked bacon, and browned chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is tender.

Remove the thyme sprigs and bay leaf. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.