Heat 1 tablespoon of olive oil in a large, heavy-based saucepan or flameproof casserole over medium heat. Add the chopped bacon and fry until crisp; lift out and set on kitchen paper to drain.
Add the shallots to the same pan and cook, stirring frequently, for 5–8 minutes until well browned. Remove and reserve with the bacon.
Dry the chicken pieces with kitchen paper. Pour ½ tablespoon of olive oil into the pan and brown half of the chicken pieces on all sides over medium-high heat. Remove and repeat with the remaining chicken. Set aside.
Add the chopped garlic and sauté briefly. Raise the heat to medium-high and pour in the brandy, stirring to deglaze the base of the pan. Allow the alcohol to reduce until nearly evaporated.
Return the chicken legs and thighs with their juices to the pan, then add a little of the red wine and deglaze again, scraping the pan base thoroughly.
Incorporate the remaining red wine, chicken stock, and tomato purée. Add the thyme, rosemary, and bay leaves to form a bouquet garni. Season lightly with salt and pepper. Return the bacon and shallots to the pan.
Cover the pan and reduce to a gentle simmer. After 10 minutes, nestle the chicken breasts into the stew and cook everything for 50 minutes to 1 hour.
Shortly before serving, heat 1½ tablespoons olive oil in a large frying pan. Add the mushrooms and sauté over high heat for several minutes until golden. Set aside and keep warm.
Carefully remove the chicken, bacon, and shallots from the pan and transfer to a warmed serving dish. Discard the bouquet garni.
To prepare the thickening agent, blend the flour, 1½ teaspoons olive oil, and softened butter together using the back of a teaspoon.
Bring the wine sauce to a low boil and whisk in the thickening paste, a little at a time, until the sauce thickens slightly. Simmer for 1–2 minutes.
Distribute the mushrooms over the chicken mixture, then pour over the enriched wine sauce. Garnish with chopped parsley before serving.