Chicken Stew with Red Wine

Saute the bacon in a large saucepan over medium-high heat until crisp, about 10 minutes. Transfer to paper towels and set aside.Season the chicken with salt and pepper. Add to the pan in batches; cook over medium-high heat, turning, until browned, about 7 minutes per serving. Set aside.Add the onions, mushrooms, carrots, and thyme to the pan; cook over medium-high heat until they are lightly browned, about 5 minutes. Add the broth and wine, bring to a boil, then simmer for 3 minutes. Return the chicken to the pan. Bring to a boil, then simmer for 20 minutes.In a bowl, whisk the flour with 1 cup of the hot liquid from the pan until smooth. Place in a saucepan and simmer over medium heat until thickened, about 10 minutes. Season with salt and pepper; top with chopped bacon.