To begin, preheat your oven to 180°C (350°F). In a large bowl, season the chicken pieces generously with salt and black pepper. Coat them evenly and set aside while preparing the next step.

In a large ovenproof pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced bacon and cook until crisp and golden, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Add the seasoned chicken pieces to the same pot, browning them in the bacon fat for 5-6 minutes per side. Work in batches if necessary to avoid overcrowding. Once browned, remove the chicken and set it aside with the bacon.

In the same pot, add the chopped onion, sliced carrots, and minced garlic. Sauté for 5 minutes until softened and lightly golden. Stir occasionally to avoid burning the garlic, which can make the dish bitter.

Next, add the sliced mushrooms to the pot and sauté for another 3-4 minutes until they release their moisture and begin to brown. Sprinkle in the flour, stirring continuously to create a roux that will thicken the sauce. Cook for 2 minutes, ensuring the flour is well combined with the vegetables.

Deglaze the pot by gradually pouring in the red wine, using a wooden spoon to scrape up any browned bits from the bottom. Once the wine is added, pour in the chicken stock. Bring the mixture to a simmer, allowing the liquid to reduce slightly for 5 minutes.

Return the browned chicken pieces and bacon to the pot. Add the bay leaves and thyme sprigs, tucking them between the chicken pieces. Cover the pot with a lid and transfer it to the preheated oven. Braise the chicken for 1 hour, or until the chicken is tender and cooked through.

Once the chicken is cooked, remove the pot from the oven and discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning if needed. Serve the Coq au Vin in bowls, garnished with freshly chopped parsley. Pair with mashed potatoes, crusty bread, or buttered noodles to soak up the rich sauce.