Season the Chicken: Start by seasoning the chicken thighs with salt and ground black pepper.
Cook the Bacon: Cook bacon in a pan until crispy. Remove the bacon, leaving the drippings in the pan.
Cook the Chicken: In the bacon drippings, cook the seasoned chicken thighs until they’re browned on both sides. Then, remove the chicken from the pan.
Sauté the Vegetables: In the same pan, sauté the mushrooms, onions, and shallots until they’re caramelized.
Thicken the Sauce: Add flour and butter to the vegetable mixture to thicken it.
Bake: Transfer the chicken back to the pan, add the wine, thyme, and broth. Then, bake in the oven for 30 minutes at 350°F (175°C), basting with the pan juices halfway through.
Reduce the Sauce: After baking, return the pan to the stove and cook over medium heat until the sauce thickens.
