In a large skillet, cook the chicken in hot oil over medium-heat (about 15 minutes, or until the chicken is browned)- turning the chicken until evenly browned; drain the fat. Sprinkle the chicken with salt and pepper. Add the onions, wine, mushrooms, carrots, broth, the 1 tablespoon of parsley, bay leaf and garlic. Bring to boiling; reduce the heat. Simmer, covered, for 35 to 40 minutes or until the chicken is done (170° for breasts; at least 175° for thighs and drumsticks). Add the fresh marjoram and thyme. Discard the bay leaf. Transfer the chicken and vegetables to a serving platter; keep warm.
In a small bowl, stir together the flour and butter to make a smooth paste. Stir into the wine mixture in the skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with additional salt and pepper.
Pour the sauce over the chicken and vegetables. Sprinkle with bacon. Garnish with parsley, and serve with hot cooked noodles.