Begin by patting the chicken thighs dry with paper towels for even browning. Season both sides generously with kosher salt and freshly ground black pepper, allowing the chicken to rest for 15-20 minutes.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until shimmering. Add the chicken thighs, skin-side down, and sear for 8-10 minutes until golden brown.

Flip the chicken and cook for an additional 5-6 minutes, then transfer the chicken to a plate to rest.

In the same skillet, add 3 strips of diced bacon and cook over medium heat for 3-5 minutes until crispy. Add the halved shallots and mushrooms, seasoning lightly with salt and pepper. Sauté for 4-6 minutes.

Stir in 3 minced garlic cloves and cook for an additional minute.

Sprinkle 2 tablespoons of all-purpose flour into the skillet and stir to coat everything evenly. Cook for 1 minute.

Gradually pour in ½ cup of dry white wine while stirring to deglaze the pan. Then add 1½ cups of low-sodium chicken broth and return the seared chicken to the pan.

Cover the skillet and reduce heat to medium-low, allowing the chicken to braise gently for 12-15 minutes until cooked through.

Remove the chicken from the skillet, stir in ¼ to ½ cup of heavy cream, and adjust seasoning to taste.

Serve the creamy sauce generously over the chicken, pairing with mashed potatoes or roasted vegetables.