Preheat the oven to 425°F/220°C. Place the chicken legs on a large baking sheet and roast for 20 minutes. Remove from the oven and reduce the heat to 325°F/165°C.
While the chicken is roasting put the bacon, onion, and garlic in a large ovenproof frying pan, Dutch oven, or other heavy oven-safe pot. The cooking vessel should be large enough to hold the chicken legs snugly in one layer. Add two 3-finger pinches of salt and enough water to just cover the ingredients. Cook over high heat until the water has cooked off, about 5 minutes. Reduce the heat to medium-low and cook, stirring, until the onion has begun to caramelize, about 5 minutes more. Sprinkle the flour over the onion and bacon and stir to distribute it.
Nestle the chicken skin-side down into the onion mixture in one layer. Tuck the carrot into the pan, followed by the shallots, bay leaves, and mushrooms. (The mushrooms can rest on top if there's not enough room in the pan; they'll cook down.) Add the wine and honey and season with pepper. Add enough water to reach three-fourths of the way up the chicken. Bring to a full simmer over high heat. Slide the pan, uncovered, into the oven.
Cook the chicken for 20 minutes. Remove the pan from oven, turn the chicken pieces skin-side up, and stir the ingredients to make sure that they cook evenly. Taste the sauce; add salt if it needs more. Continue to cook until the chicken is tender, about 20 minutes more. Remove the pan from the oven. Just the skin of the chicken should be above the liquid.
If serving the chicken immediately, turn on the broiler or grill. Broil/grill the chicken until the skin is crisp, 3 to 4 minutes. Remove and discard the carrot and bay leaves. Serve the chicken and sauce in pasta bowls and garnish as desired.