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1
Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes.
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2
Transfer the bacon to a small bowl with a slotted spoon; set aside.
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3
Discard all but 2 tablespoons of the bacon fat in the pan.
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4
Increase the heat to medium-high.
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5
Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes.
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6
Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute.
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7
Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper.
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8
Bring to a boil, then let simmer until thickened, about 4 minutes.
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9
Turn the heat down to medium, and whisk in the butter a little at a time.
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10
If the sauce tastes a little too acidic, add the sugar.
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11
Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes.
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12
(This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.)
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13
Spoon the sauce over the chicken pieces periodically to coat completely.
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14
Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.
