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1.Heat a large non-stick skillet or a large Dutch oven over medium heat and add bacon. Cook, stirring often until just beginning to crisp, about 4 minutes. Transfer bacon to a clean plate, return pan to heat. Season chicken with salt and pepper and add to skillet with bacon fat, adding more oil, if necessary. Cook until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to plate with bacon. Return skillet to heat, add oil, mushrooms and potatoes. Cook, stirring often until golden brown, about 3 minutes. Add onions and garlic and continue to cook, stirring often, another 2 minutes. Add flour and stir until ingredients are lightly coated and flour has cooked, about 1 minute. Add wine and cook until reduced by half. Add broth, thyme and return chicken and bacon to pan. Reduce heat to medium low, cover and simmer until chicken is cooked through, about 8-10 minutes. Remove chicken from pan and keep warm. Increase heat to high and gently boil until broth is thickened and reduced by half, about 3 minutes. Remove from heat, stir in cream, return chicken to pan and season to taste with salt and pepper. Serve chicken mixture divided equally into 4 warmed bowls.
