Trim chicken thighs and season with salt and pepper.

Place thighs in a single layer in a microwave safe casserole dish.

Cover tightly with plastic wrap and microwave on 50 percent power for 15 minutes.

While the chicken cooks, add the bacon and oil in a large dutch oven over medium-high heat and cook until the bacon fat begins to render, about 2 minutes.

Stir in the onion, mushrooms, and ¼ teaspoon salt and cook 8-10 minutes until lightly browned

Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the flour, and cook until lightly browned, about 1 minute.

While still over the heat, slowly add the wine to the pan, stirring as you add, scrapping any brown bits off the bottom of the pot.

Stir in broth and bring to a simmer.

Once simmering, reduce the heat to low, and add the chicken into the pan, as well as any juices in the casserole dish.

Cover with a lid, and cook on low, simmering for about 10 minutes until chicken is tender.

Remove lid, and stir in cream, and parsley, then bring back up to a simmer, briefly to heat through.

Taste, season with salt and pepper, and serve.