Preheat a Dutch oven or braiser over med heat. Add bacon and cook until crispy. Transfer cooked bacon to a plate and set aside. Reserve bacon drippings in pot.

Rinse and pat chicken dry with paper towel. Season both sides with kosher salt. Add chicken to pot and brown both sides (approx. 8-10 min total).

Add chicken stock, carrots, celery, onions, mushrooms, garlic, and potatoes. Tie the thyme, parsley and bay leaves with butcher's twine to make a bouquet garni. Add that to the pot as well.

Nestle the vegetables and herbs in the broth and arrange the chicken so that it is skin-side up & partly submerged. Season stew with a bit more salt and pepper. Bring stew to a simmer, drop heat to low, cover with a lid and cook 20-25 min or until chicken is cooked through.

Add arrowroot starch and 1.5tbsp cold water to a small bowl. Stir until well combined. Add to stew and stir through to thicken.

Add green beans and cook additional 5 minutes. Add parsley and stir through.

Serve in individual bowls and garnish with extra parsley.