Line a plate with a paper towel. In a medium Dutch oven or heavy pot with a lid, heat the olive oil over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, about 7 minutes. Use a slotted spoon to remove the bacon and drain it on the paper towel-lined plate, set aside. Reduce the heat to medium.
Season the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken to the pot and cook, until golden on each side, about 3 minutes per side. Remove the chicken to a plate. Reduce heat to medium and stir in the mushrooms, shallots, garlic powder, and herbes de Provence and cook until the mushrooms are tender and the shallots are golden, about 4 minutes. Add the red wine, then bring it to a boil over medium-high heat, scraping any bits from the bottom of the pot. Continue stirring occasionally and cooking at a low boil to reduce the liquid by half, 5 to 6 minutes. Add the chicken broth and bring to a boil over high heat. Return the chicken and any collected juices back to the pot. Cover, reduce the heat and simmer until chicken is cooked through and very tender, about 25 minutes.
Remove the chicken with a slotted spoon to a plate. Add the tomato paste to the pot and bring the cooking liquid to a boil over medium-high heat. Cook, stirring often until the sauce is reduced by one third, about 6 minutes.
Remove the pot from the heat and stir in the butter, sour cream, and reserved bacon. Return the chicken to the pot and cook until the chicken is hot, about 2 minutes. Garnish with the chopped parsley and serve.