Heat oven to 400°F. Cook bacon in large skillet or Dutch oven over medium heat until crisp. Remove bacon from skillet; reserve drippings. Brown chicken in hot bacon drippings, turning to brown all sides; drain. Place chicken in 2 1/2- to 3-quart casserole; sprinkle with bacon.
In same skillet, combine onions, mushrooms, 2 tablespoons parsley, thyme and garlic. Cook over medium heat until thoroughly heated, stirring occasionally. Stir in flour; gradually stir in wine. Cook until mixture boils and thickens, stirring constantly. Pour over chicken and bacon in casserole; cover tightly.
Bake at 400°F. for 40 to 50 minutes or until chicken is fork-tender and juices run clear. Sprinkle with parsley.