• 3 slices turkey bacon, chopped
• 1 (3 1/2-pound) chicken, cut into 8 pieces and skinned
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 head garlic, cloves peeled
• 1 tablespoon tomato paste
• 1/2 pound cremini mushrooms, sliced
• 1 cup frozen small onions
• 1 (14 1/2-ounce) can reduced-sodium chicken broth
• 1/2 cup dry white wine or dry vermouth
• 1/2 pound small red potatoes, scrubbed and quartered
• 4 carrots, cut into 2-inch lengths
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley
• Heat nonstick Dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain.
• Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate as it is browned.
• Reduce heat to medium. Add chopped onion, celery, and garlic to Dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes. Stir in tomato paste until smooth. Add mushrooms and frozen onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot.
• Return chicken and bacon to Dutch oven. Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes.
• Meanwhile, whisk together flour and water in small bowl until smooth. Stir in about 1/4 cup of hot stew liquid until blended. Add liquid to pot and cook, stirring occasionally, until liquid bubbles and thickens, about 3 minutes. Serve sprinkled with parsley.