1. Preheat your oven to 375°F or 190°C.

2. Slice the bacon into thin strips and cook in a skillet over medium heat until it becomes crispy.

3. Remove the bacon from the skillet, leaving the grease behind.

4. Add the chicken to the skillet and cook until it is browned on both sides.

5. Transfer the chicken to a large Dutch oven.

6. Add the sliced mushrooms, shallots, thyme, pepper, and salt to the skillet.

7. Cook until the mushrooms release their moisture and start to brown.

8. Add 250ml or 1 cup of water, 125ml or 1/2 cup of white wine, the carrots, and the onion to the skillet, stirring to combine.

9. Bring the mixture to a boil, then pour it over the chicken in the Dutch oven.

10. Cover the pot and transfer it to the preheated oven.

11. Braise for 30 minutes, or until the chicken is cooked through and the vegetables are tender.

12. Remove the pot from the oven and stir in 2 tablespoons or 30g of concentrated chicken broth or 1 bouillon cube.

13. Serve the chicken and sauce hot, garnished with fresh thyme if desired.