Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until golden brown on all sides. This step adds deep flavor. Remove the chicken and set aside carefully.

In the same pot, add bacon or lardons. Cook until crispy and slightly golden. This adds a smoky flavor. Remove and set aside with the chicken for later use.

Add chopped onion and carrots to the pot. Cook until soft and lightly golden. Stir in garlic and cook for one minute. The base should smell rich and inviting.

Sprinkle flour over the vegetables and stir well. Slowly pour in red wine while stirring. Add chicken stock and tomato paste. Mix until smooth and slightly thickened.

Return chicken and bacon to the pot. Add thyme and bay leaves. Season with salt and pepper. Stir gently so everything combines well. Let it simmer on low heat.

Cover the pot and cook for about one hour. Stir occasionally to prevent sticking. The chicken will become tender and juicy. The sauce will become rich and flavorful.

Add sliced mushrooms in the last 15 minutes. Let them cook until soft. Remove bay leaves before serving. Garnish with fresh parsley and serve hot.