Preheat oven to 375 degrees. Alternatively, you can increase your smoker to 375 degrees and cook it in the smoker.
Preheat a large ovenproof pot (like a cast iron Dutch oven) to medium heat. Add 1 tablespoon of olive oil then the bacon. Cook until bacon is crispy (8-10 min) then remove bacon and most of the bacon drippings. Leaving too much rendered fat will make dish oily.
Add onions and carrots to that same pot and cook for 8-10 min, to soften. Add garlic and cook for 1 additional minute. You want the veggies translucent, not caramelized.
Next add the bourbon, wine, and stock. Add your cut up chicken pieces, the thyme, and frozen onions. Bring to a simmer. Transfer to oven (or smoker) for 30 minutes.
While the pot is in the oven get started on your mushrooms. In a medium saucepan, set to medium heat, add 1 tablespoon of butter and the mushrooms and cook for approx 10 minutes, or until nicely browned. As Julia Child said "don't crowd the mushrooms", we do ours in two batches.
Transfer pot from oven back to the stovetop and add the mushrooms, and bring back to a simmer.
In a small bowl mash together one tablespoon butter and the flour. Mix into the stew. Continue simmering the dish on the stovetop for an additional 10 minutes for desired thickness.
Just before serving, pull out the thyme leaves wrapped in the string and season with a little salt and pepper to taste.
Serve with crusty bread.