Coq Au Vin

Coq Au Vin
(6 servings) 
3 pound  boiler-fryer chicken, cut up and skinned 
1  slice bacon, chopped 
1 cup  chopped onion 
½ cup  chopped carrot 
1 tablespoon  all-purpose flour 
1 cup  dry red wine 
1 tablespoon  snipped fresh parsley 
¼ teaspoon  salt 
½ teaspoon  dried thyme, crushed 
1  bay leaf 
½  pound (3 cups)  fresh small whole mushrooms
  
Rinse chicken and pat dry.  In a Dutch oven, cook bacon, onion and carrot until onion is tender, but not brown.  Stir in flour.  Stir in wine all at once.  Cook and stir until slightly thickened and bubbly.  Add chicken parsley, salt, thyme and bay leaf.  Cover and simmer for 30 minutes; stir in mushrooms. Cover and simmer for 10 minutes more or until chicken and mushrooms are tender.  Transfer chicken and mushrooms to serving platter; pour sauce over chicken.