Combine the salt, pepper, garlic granules, onion granules, paprika, and ground celery in a small bowl. Set aside 1 ½ teaspoons of it.

Next, pat the chicken dry on all sides with a paper towel. Place the chicken on a platter or sheet tray and coat it in the oil. Then generously season and rub in the spice blend on all sides. Briefly set it to the side.

In a large rondeau over low to medium heat, add the bacon and cook while frequently stirring until it becomes crispy, which takes about 5 to 7 minutes.

Scoop the crispy bacon lardons out using a slotted spoon and set them to the side in a bowl.

Turn the heat up to medium, add in the seasoned chicken skin side down, and cook for 4 to 6 minutes or until browned. Some of the seasoning will naturally fall off. Be sure to control the heat up or down as to crisp up the chicken skin, but not burn the spices.

Flip the chicken over and cook it for 4 to 6 minutes, then set it to the side.

Add the onions and cook over low to medium heat for 18 to 20 minutes or until tender and browned.

Stir in the garlic and cook it just until fragrant, which takes about 30 to 45 seconds.

Next, deglaze with wine and cook it over medium heat until only 2 to 3 tablespoons of liquid remaining.

Stir in the flour to make a roux and cook for 2 to 3 minutes.

Pour in the stock and bring it to a low boil, which will activate the roux and thicken the gravy.

Stir in the remaining 1 ½ teaspoons of the spice blend, then add the chicken back in. Cook it over low heat for 15 to 20 minutes or until cooked throughout.

To finish the gravy, set the chicken to the side and add the heavy cream and fresh thyme to the sauce. Adjust any seasonings with salt and pepper, and add back in the bacon.

Try serving the smothered chicken over mashed potatoes or rice with green beans.