Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
Lightly saute mushrooms to get rid of the moisture.
Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.