Preheat oven to 350°F.

Heat olive oil in a large dutch oven (or oven-proof pot) over medium heat. Add bacon and cook until crispy, about 6-8 minutes. Set aside on a paper towel-lined plate.

To the same pot, add chicken, sprinkle with salt & pepper. Sear chicken for approximately 6 minutes until the skin is golden and crisp and then flip and cook for another 5 minutes. Set aside on a plate. Drain all but 3 Tbsp oil from pot.

To the same pot, add mushrooms, frozen onions, frozen carrots, and celery, cook for 5 minutes. Add garlic and cook for 1 minute.

Stir in tomato paste and coat vegetables. Stir in flour and coat vegetables.

Stir in ½ bacon, thyme, broth, and red wine vinegar. Stir brown bits from the bottom.

Return chicken and add bay leaves to the pot and bring to boil.

Once boiling, cover with lid and bake in oven for 20-25 minutes, or until internal temperature of chicken reaches 165°F.

Discard bay leaves. Remove chicken from pot and keep warm on a plate.

Return pot to stove over medium heat, add 3 Tbsp butter and simmer until sauce is thickened, about 10 minutes.

To serve, keep in dutch oven pot or pour the sauce into a serving dish. Add chicken on top.

Sprinkle with remaining bacon and fresh chopped parsley, as desired.