Season the chicken with salt and pepper. Place in a bowl with red wine, garlic, thyme, rosemary, and the bay leaf. Marinate for at least 2 hours, or overnight in the refrigerator.
In a large pot or Dutch oven, and cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Remove the chicken from the marinade and pat it dry with paper towels (reserve the marinade). Sear the chicken in the bacon fat until browned on all sides, about 8 minutes. Remove and set aside.
In the same pot, add butter, onions, mushrooms, carrots, and garlic. Cook until the vegetables are soft, about 5 minutes.
Sprinkle flour over the vegetables, stirring constantly to form a roux. Cook for 2 minutes.
Pour in the reserved marinade and the chicken broth. Stir in the tomato paste.
Return the chicken and bacon to the pot. Bring to a boil, then reduce heat to low. If needed, add more water to adjust the sauce until it reaches a smooth, gravy-like consistency. Cover and simmer for about 1 hours, or until the chicken is tender and the sauce is thickened.
Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.
