Season chicken with salt and pepper. Heat oil in a Dutch oven over high heat. Add chicken, skin side down and cook until golden brown, for about 5 minutes each side. Cook chicken in batches.

Remove chicken from Dutch oven. Drain excess fat from skillet.

Reduce heat to medium-high heat. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add cooked bacon pieces. Cook for another 3 minutes.

Preheat oven to 350 degrees.

Add wine. Bring to simmer, scraping the bottom of the oven to mix the brown bits into the liquid. Simmer for 5 minutes.

Add chicken Broth, thyme and return chicken to the stove, skin side up. Cover with lid then transfer to the oven. Bake for 1 1/2 hours, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin.

Move chicken to the side, stir in heavy whipping cream.

Serve on a bed of white rice or creamy mashed potatoes. Garnish with parsley.