Wine Braised Chicken

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   ["1. Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.", "2. Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).", "3. Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.", "4. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.", "5. Add wine, broth, chicken, and herb bundle. Bring to a boil, cover and reduce to a simmer. Cook 10 minutes; uncover and cook until chicken is cooked through, about 10 minutes. Remove and discarg herb bundle, stir in bacon."]

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