In large skillet over medium-high heat, cook bacon until crisp; drain on paper towels, reserving 2 T. dripping in skillet. Chop bacon; reserve.
Mix next 4 ingredients. Toss chicken pieces with flour mixture to coat. Heat skillet over medium heat. Add chicken; cook, turning, until browned, 7 minutes.
Remove chicken; drain fat from skillet. Add onion and garlic to skillet. Cook, stirring, until onions are softened.
Increase heat to medium-high; stir in wine, scraping bits from bottom of pan. Return chicken to pan; add carrots, potatoes and bacon. Cover; on medium-low, cook 1 hour. Uncover; increase heat to medium-high; cook 10 minutes. Stir in parsley.