Classic Chicken in Red Wine

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8 slices bacon, cut crosswise into thin strips

2 tablespoons olive oil

6 quarter chicken pieces (legs and thighs)

1 1/2 teaspoons kosher salt, plus more for chicken

Freshly ground black pepper

1 (1 pound) bag frozen pearl onions, thawed

8 cloves garlic, smashed

1 pound cremini mushrooms, halved

3 russet potatoes, peeled and cut into large rounds (thirds)

3 carrots, peeled and cut into 2-inch pieces

1/3 cup all-purpose flour

4 sprig fresh thyme

2 bay leaves

2 1/2 cups full-bodied red wine

2 cups low-sodium chicken broth

1/2 cup fresh parsley leaves, roughly chopped

3 tablespoons red wine vinegar