1. In a large Dutch oven, cook the bacon over medium heat until crisp, about 6 minutes

2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot

3. Pat the chicken dry and season lightly with salt and pepper

4. Add the chicken to the pot and brown on all sides, about 5 minutes

5. Transfer the chicken to the plate with the bacon

6. Reduce heat to medium-low and add the chopped onion to the pot

7. Cook until soft and golden, stirring occasionally, about 8 minutes

8. Add the carrots and cook for another 5 minutes, stirring to coat in fat

9. Stir in the garlic and cook for 30 seconds until fragrant

10. Return the chicken and bacon to the pot

11. Add the red wine, water, tomato paste, thyme, and rosemary

12. Bring to a gentle boil, then reduce heat to low

13. Cover and simmer for 25 minutes, stirring once halfway

14. In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth

15. Stir the slurry into the stew, then add the mushrooms and shallots

16. Simmer uncovered for 15 minutes, stirring occasionally, until the mushrooms are tender and the sauce has thickened

17. Remove from heat and stir in the chopped parsley

18. Taste and adjust seasoning if needed

19. Serve hot in deep bowls with crusty bread or over mashed potatoes