Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight. (optional in my opinion).
Preheat oven to 325 degree. (or get out your slow cooker).
Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add chopped onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. [Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. I prepare and serve separately so people can add their own.] Stir in tomato paste (and flour, if you’re using it – I don’t), and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
Return bacon and chicken to pot. Add thyme and bay leaves. Strain reserved wine and add along with the chicken livers. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
Garnish with parsley.