Photo: Kate Sears; Styling: Gerri Williams for James Reps
1. Cook bacon in a large pot over medium heat until crispy, about 10 minutes. Transfer to paper towels and set aside.
2. Season chicken with salt and pepper. Add to pot in batches; cook over medium-high heat, flipping, until brown, about 7 minutes per batch. Set aside.
3. Add onions, mushrooms, carrots and thyme to pot; cook over medium-high heat, until browned, about 5 minutes. Add broth and wine, bring to a boil, then simmer for 3 minutes. Return chicken to pot. Boil, then simmer for 20 minutes.
4. In a bowl, whisk flour with 1 cup of hot liquid from pot until smooth. Whisk into pot; simmer over medium heat until thickened, about 10 minutes. Season with salt and pepper; top with crumbled bacon.