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1
Saute chopped bacon in heavy large saucepan over medium heat until crisp, about 5 minutes.
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2
Increase heat to medium-high.
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3
Add shiitake mushrooms, onions, garlic, thyme, and oregano and saute until onions are tender, about 5 minutes.
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4
Reduce heat to medium.
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5
Add flour and stir 1 minute.
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6
Stir in wine, scraping up browned bits from bottom of pan.
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7
Stir in chicken stock and parsley.
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8
Simmer until gravy thickens slightly, stirring occasionally, about 10 minutes.
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9
Season gravy to taste with salt and pepper.
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10
(Can be prepared 1 day ahead.
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11
Cover and chill.
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12
Bring to simmer before using.)
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13
Preheat oven to 400F.
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14
Mix flour, salt, black pepper, chili powder, paprika, dried mustard, and dried thyme in medium bowl to blend.
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15
Whisk eggs in another medium bowl to blend.
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16
Dredge chicken thighs in flour mixture, coat with egg, then dredge again in flour mixture.
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17
Transfer chicken to baking sheet.
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18
Add enough olive oil to heavy large skillet to come 1/4 inch up sides of pan.
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19
Heat oil over medium-high heat until very hot.
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20
Working in batches, fry chicken thighs until brown, about 2 minutes per side.
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21
Return chicken to baking sheet.
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22
Bake until chicken is cooked through, about 8 minutes.
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23
Spoon Garlicky Mashed Potatoes into center of 6 plates.
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24
Place 2 chicken thighs atop potatoes on each plate.
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25
Spoon gravy over chicken.
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26
Sprinkle with parsley and serve.
