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.
PER SERVING: (1/8 of chicken and about 1 1/2 cups vegetables with sauce): 295 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 96 mg Chol, 360 mg Sod, 22 g Carb, 7 g Sugar, 4 g Fib, 33 g Prot, 76 mg Calc.
FYI: Originally this classic chicken and red wine stew was prepared with a rooster. Slow cooking it in red wine ensured the very flavorful meat would become meltingly tender. Nowadays, chicken stands in for the rooster in this ever-popular recipe.