Step 1

Heat a large skillet over medium heat and add the bacon in a single layer. Cook, turning occasionally, until the bacon is deep brown and very crispy, about 10 minutes. Remove from the heat and transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan. When cool enough to handle, crumble the bacon and set aside.

Step 2

While the bacon is cooking, whisk together the flour, salt, paprika, garlic powder, and pepper in a medium, shallow dish (a pie plate works great!).

Step 3

Dredge the chicken thighs in the flour mixture, taking care to cover the entire surface. Reserve ¼ cup of the remaining flour mixture for the gravy.

Step 4

Return the skillet to medium-high heat. Add the chicken thighs, skin-side down, to the skillet. Cook until deeply browned and crispy, 3 to 5 minutes on each side (the second side always seems to go faster than the first). Transfer the chicken to a plate and set aside.

Step 5

Pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet. Add the mushrooms, onion, and bell pepper. Cook, stirring occasionally, until the vegetables are very tender and the mixture becomes very soft and golden, 8 to 10 minutes. Add the reserved flour mixture and stir constantly for 2 minutes.

Step 6

Gradually add the chicken stock, stirring until the flour is fully incorporated into the liquid. Cook, stirring frequently, until the mixture bubbles and thickens, about 5 minutes.

Step 7

Nestle the chicken thighs, skin-side up, into the thickened gravy and spoon some gravy on top. Cover and cook until the chicken thighs reach an internal temperature of 165°F, about 20 minutes.

Step 8

Remove the chicken from the pan and hold warm on a plate. Whisk in the heavy cream and heat until just warm. Serve the chicken thighs drizzled with gravy and topped with the reserved bacon and chopped parsley.