Heat 1 tablespoon oil in large, deep skillet or Dutch oven. Add chicken; cook 6 minutes. Remove chicken.
Cook bacon in skillet 3 minutes. Remove from skillet.
Add 2 tablespoons oil to skillet. Add mushrooms, onion, carrot, garlic and ham; cook, stirring frequently, for 7 minutes. Add broth, wine, tomatoes, thyme, bay leaf, pearl onions, salt, pepper and chicken. Simmer for 15 minutes.
Shake flour and water in jar with tight-fitting lid. Add to pot with bacon. Cook 5 minutes, until thickened and vegetables are tender. Discard bay leaf.