6 slices bacon, chopped
8 to 10 skin-on, bone in chicken thighs
Salt and pepper to taste
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 cup dry white wine
1/4 cup chopped sun-dried tomatoes
3/4 cup chicken broth
1/2 cup cream
Preheat oven to 350F.
In a 12-inch oven-proof skillet, cook chopped bacon over medium heat until crisp. Transfer to a paper towel lined plate and remove all but 2 tbsp bacon grease from the skillet.
Return skillet to medium heat. Season chicken thighs all over with salt and pepper and add to skillet, skin-side down. Cook about 3 minutes, until nicely browned, then flip and cook the other sides for 3 more minutes. Remove chicken to another platter, skin-side up.
Add garlic and thyme to the pan and sauté until fragrant, about 30 seconds. Add white wine and cook until most of the wine had evaporated. Add sun-dried tomatoes and broth. Bring to a simmer.
Add chicken and bacon back into the pan, skin-side up. Place the entire skillet into the oven and bake, uncovered, until chicken is cooked through, about 25 minutes.
Add cream to the pan and stir until well combined. Serve chicken over cauliflower rice or zucchini noodles with plenty of pan sauce.