For the marinade: combine Soy Sauce, the wine and the olive oil. Place chicken in a flat non-metallic dish and pour over marinade. Cover and leave to marinate for 30 minutes. Meanwhile, in a flame-proof casserole, heat the oil and fry the bacon, onions and mushrooms until browned. Remove and set aside. Remove chicken from the marinade and pat dry with paper towels. Add the chicken to the casserole, and cook over a medium heat until brown on both sides. Remove chicken and discard the fat left in the casserole. Place chicken back into casserole and stir in the stock. Add the bay leaves, thyme, onions and mushrooms. Simmer over a low heat for 60 minutes, or until chicken is very tender. Sprinkle with chopped parsley and serve straight from the casserole with boiled baby new potatoes and carrots served separately.