Add olive oil and bacon pieces to a Dutch oven or heavy 4 Qt. saucepan and place on medium high heat until most of the bacon fat has rendered, 6 to 7 minutes.
Add the chicken and cook, stirring occasionally until nearly cooked through and no pink spots are evident on the chicken, 7 to 8 minutes.
Next, throw in the garlic, onion, celery and carrots and cook for 4 minutes, then stir in the tomato paste and red wine, bring to a simmer and cook for 2 minutes to release some of the alcohol of the wine.
Combine the flour with 1 cup of cold broth in a shaker or lidded jar and shake to combine into a slurry. Add the remaining broth to the pot and bring to a boil. Once boiling, stir in the slurry, bring to a boil to thicken. (See notes, #4).
Then add the Worcestershire, thyme, bay leaves, salt and pepper, and potatoes. Bring to a simmer , cover the pot and cook for 25 minutes, stirring every 5 to 7 minutes to prevent any sticking on the bottom of the pot.
Add the peas and allow them to heat up 5 to 7 minutes.
Serve with a sturdy, crusty bread and sprinkle with chopped parsley if desired.