Preheat oven to 375 degrees
Season leg quarters with salt and pepper
Cook bacon in large dutch oven over medium high heat until crisp, about 10 minutes.
Transfer bacon to drain on a plate.
Remove a quarter of the bacon for garnish.
Increase dutch oven temperature to high and cook chicken 2-4 minutes per side until lightly browned.
Remove chicken to a plate and drain off all but 2 tablespoons drippings in pot.
Lower heat to medium and saute mushrooms with a pinch of salt in drippings until browned and remove.
Saute carrots and shallots with a pinch of salt until slightly caramelized.
Add garlic and tomato paste and cook for about a minute.
Add butter, flour, bacon, and thyme.
Incorporate the flour thoroughly for 1-2 minutes.
Pour red wine into pot and add a bay leaf.
Bring to a gentle boil and reduce liquid by 1/3.
Add stock and chicken and bring back to a low boil.
Cover dutch oven/pot and cook in preheated oven for 30 minutes.
Baste chicken with stew, cover, and continue cooking for 30 additional minutes until chicken is 165 degrees internally and juices run clear.
Place dutch oven on stove top and return to a boil until slightly thickened.
Taste stew and add additional salt and pepper if needed.
Skim fat if needed.
Add fresh parsley.
Serve over seasoned mashed potatoes or rice.
Garnish with parsley and bacon crumbles.