In frying pan, cook bacon until crisp; reove. Pour off all but 2 Tablespoons drippings. Brown chicken in drippings; pour off fat. Add soup, wine, mushrooms, onion, bay leaf, garlic and thyme. Cover; cook over low heat 45 minutes or until done. Stir occasionally. Remove bay leaf. Gradually blend water into flour until smooth; slowly stir into sauce. Cook, stir until thickened. Garnish with parsley and bacon.