Step 1

Using paper towels, pat the chicken thighs dry.

Step 2

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

Step 3

In a cast-iron skillet or Dutch oven over medium heat, add the bacon and cook, while stirring, until the bacon is crisp, about 7-10 minutes.

Step 4

Transfer the bacon from the skillet to paper towels using a slotted spoon.

Step 5

Add 1 tablespoon of the olive oil to the bacon drippings over medium heat and allow it to heat.

Step 6

Add the chicken thighs to the hot oil-drippings mixture, skin-side down, and cook, turning them once, until the thighs are browned and crisp, about 4-5 minutes per side.

Step 7

Transfer the chicken thighs to a plate.

Step 8

Reduce the heat to medium-low.

Step 9

Add the remaining olive oil and the onions to the skillet and cook, while stirring frequently, until the onions are translucent and softened, about 4-5 minutes.

Step 10

Add the garlic slices to the hot oil and cook, while stirring, until fragrant, about 30 seconds.

Step 11

Add 1-2 tablespoons of the white wine to the skillet and deglaze the pan by scraping the bottom with a wooden spoon to release the brown bits.

Step 12

Add the chicken thighs, the carrots, and the remaining wine to the skillet, ensuring the wine comes up to the tops of the chicken thighs, but that they are not fully submerged. You may not need all of the remaining wine.

Step 13

Cover the skillet with a lid and allow the chicken mixture to simmer for 35 minutes.

Step 14

Add the heavy cream to the chicken mixture and stir to combine.

Step 15

Season the chicken mixture with the salt and the pepper and stir to combine.

Step 16

Increase the heat to medium-high.

Step 17

Simmer the chicken mixture, while spooning the sauce over the chicken, until the chicken thighs reach an internal temperature of 165 degrees F, about 10 minutes.

Step 18

Taste for seasoning and add the salt and the pepper, as needed.

Step 19

Garnish with the parsley and serve with the French bread slices.