1Cook bacon until crisp. Drain. Reserve drippings .
2Season chicken with 1/2 teaspoon each of the salt and pepper. Cook chicken 3 to 4 minutes per side or until golden brown.
3Remove chicken from pan. Set aside. Add 2 Tablespoons reserved drippings to pan and add potatoes, carrots, onions, mushrooms and garlic and celery to pan and cook 5 to 6 minutes, stirring occasionally.
4Add 2 cups of chicken stock, wine, thyme and reserved crumbled bacon to pan. Return chicken to pan. Cover and simmer 1 hour or until potatoes are tender. This can be roasted in oven at 350 degrees if desired.
5Meanwhile, whisk together flour and remaining 1/4 cup stock in small mixing bowl. Remove pan from heat, remove lid, set chicken aside, return pan with vegetables to stovetop. Bring to a simmer over medium heat. Stir in flour mixture, remaining 1 teaspoon salt and remaining 1/2 teaspoon black pepper. Simmer 5 to 6 minutes or until thickened.