Ingredients

Instructions

1. 1

   Season the chicken thighs generously with salt and black pepper on all sides.

2. 2

   Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden brown and crispy, about 6 minutes. Flip and cook for 2 minutes, then remove to a plate.

3. 3

   In the same pan, add the chopped bacon and fry until crisp. Remove bacon with a slotted spoon, keeping the rendered fat in the pan.

4. 4

   Add the sliced mushrooms and shallots to the pan. Sauté over medium heat for about 5 minutes until mushrooms are browned and shallots are soft.

5. 5

   Stir in the minced garlic and cook for 1 minute until fragrant.

6. 6

   Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

7. 7

   Return the chicken (and any resting juices) and the crispy bacon to the pan. Add the thyme sprigs.

8. 8

   Reduce heat to low, cover the pan, and simmer gently for 30 to 35 minutes until the chicken is cooked through and tender.

9. 9

   Remove the lid and stir in the heavy cream. Simmer uncovered for another 5 to 10 minutes to allow the sauce to thicken slightly.

10. 10

    Discard the thyme sprigs, sprinkle with fresh parsley, and serve hot.