Pat the chicken pieces dry with paper towels. Sprinkle salt and black pepper evenly on all sides. This helps the chicken brown well and build strong flavor.

Heat olive oil in a large Dutch oven over medium heat. Add chopped bacon. Cook until crispy and golden. Remove bacon and set aside, leaving the fat in the pot.

Place chicken pieces in the same pot. Cook each side until golden brown. Do not overcrowd the pan. Remove chicken and keep aside on a plate.

Add chopped onion and carrots into the pot. Cook for five minutes until soft. Stir in garlic and cook for one more minute until fragrant.

Sprinkle flour over the vegetables. Stir well for two minutes. This helps thicken the sauce later and removes raw flour taste.

Slowly pour white wine into the pot. Stir well to scrape the bottom. Add chicken broth, thyme and bay leaf. Let the mixture simmer gently.

Return browned chicken and bacon into the pot. Cover and simmer on low heat for 40 minutes. The chicken should become tender and fully cooked.

In a separate pan, melt butter over medium heat. Add sliced mushrooms. Cook until golden and soft. This step gives extra flavor and texture.

Remove bay leaf from the pot. Stir in heavy cream and cooked mushrooms. Simmer uncovered for 10 minutes until sauce thickens slightly.

Sprinkle fresh parsley over the dish before serving. Taste and adjust seasoning if needed. Serve hot with bread or potatoes for best flavor.