Begin by rinsing and patting dry four chicken thighs. Generously season both sides with salt and black pepper.

In a large, oven-safe skillet, heat over medium-high heat. Add diced bacon and cook until crispy, about 5-7 minutes.

Lower the heat to medium and add a tablespoon of unsalted butter to the bacon drippings. Sear the chicken thighs skin-side down until golden brown, about 8-10 minutes, then flip and cook for another 6-7 minutes.

In the same skillet, reduce the heat to low and add another tablespoon of butter if necessary. Sauté sliced shallots for about 10 minutes until golden and fragrant.

Return the browned chicken to the skillet, nestling among the shallots. Add minced garlic, then pour in the wine. Toss in the previously cooked bacon and fresh thyme.

Preheat your oven to 350°F (180°C). Bake uncovered for 30 minutes until chicken is cooked through and the sauce is bubbly.

Let the dish rest for 5 minutes before serving hot with shallots and sauce spooned over the chicken.