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Preheat the oven to 375°F.
Season chicken with salt and pepper on both sides and place skin side down on a paper towel to dry out.
In a dutch oven or rondeau, add the chicken skin side down. Turn the heat to medium and slowly render out the chicken fat from the skin. Leave on this side until the skin is golden brown. Once golden brown, remove the chicken and set aside.
In the same pot, cook the bacon until almost crispy. Add the onions, carrots and mushrooms. Saute until translucent, salting as you go, around 10 minutes. Add the minced garlic and cook another 2 minutes. Deglaze with the white wine and bring up to a simmer.
Stir in the bay leaf, thyme and add the chicken back to the pot, skin side up. Make sure the liquid comes up ¾ of the side of the chicken so it doesn’t over reduce. Bring the liquid up to a simmer and transfer to the oven to braise for 1 hour, uncovered.
After one hour, remove the pan from the oven and place stovetop. Remove the chicken and set aside. Turn the heat to medium and stir in heavy cream. Simmer on medium for 5-10 minutes to reduce and thicken the sauce. Once the sauce is thick enough to coat the back of a spoon and not move, turn off the heat. Taste for seasoning and adjust as needed.
Serve the chicken with the sauce and enjoy!