In a shallow plate, combine cornstarch or flour, thyme, parsley, ½ teaspoon salt, and black pepper; mix until incorporated.
Dip the chicken into the cornstarch mixture to coat on both sides; shake off any excess.
Heat olive oil in a large high-sided skillet, or a 4 quart braiser, set over medium-high heat.
Add chicken thighs to the hot oil and cook for 3 to 4 minutes per side, or until browned.
Remove chicken from pan and set aside.
Return pan to the burner and add the diced bacon; cook for 2 minutes, or until just starting to crisp up.
Stir in the onions, mushrooms, and carrots; add remaining salt and cook for 4 minutes, stirring frequently.
Stir in the tomato paste and cook for 1 minute.
Add chicken broth and wine; bring to a boil.
Return chicken thighs to the pan and reduce heat to medium-low.
Continue to cook for 10 to 12 minutes, or until chicken is cooked through and carrots are tender. Chicken is cooked through when internal temperature registers at 165˚F.
Remove from heat. Taste for salt and pepper; adjust accordingly.
Garnish with thyme and parsley.