Whisk wine and garlic in 6-inch half hotel pan; add thyme sprigs, bay leaf and chicken, making sure chicken is submerged. Cover with plastic wrap and refrigerate overnight. Remove chicken from wine mixture and pat dry; strain wine mixture and reserve all but 2 cups liquid.
Heat a Dutch oven over medium-high heat until hot. Add the bacon and cook for 8 minutes or until browned; transfer bacon to paper towel-lined half sheet tray.
Remove all but 2 tablespoons bacon drippings from Dutch oven; reserve 2 additional tablespoons bacon drippings. Add onions to bacon drippings in Dutch oven and cook for 3 minutes to brown. Add mushrooms; reduce heat to medium and cook for 5 minutes. Transfer onions and mushrooms to sheet tray with bacon; reserve.
Add reserved 2 tablespoons bacon drippings to Dutch oven and heat over medium-high heat. Add chicken skin side down and sear 3 to 4 minutes on each side; transfer chicken to a sheet tray.
Reduce heat to medium; add carrots and celery and cook for 5 minutes, stirring. Stir in tomato paste and cook 1 minute; deglaze with the stock, scraping bottom of Dutch oven to release fond. Add brandy, salt, pepper and reserved wine liquid; heat to a boil and remove from heat. Add seared chicken, cover and roast at 325°F for 1½ hours or until the internal temperature of chicken reaches 165°F.
Stir in butter and reserved bacon, onions and mushrooms. Serve garnished with parsley.