Sprinkle chicken evenly with 1 ½ teaspoons salt; place in a large bowl. Add wine, and turn chicken to coat. Cover with plastic wrap, and marinate in refrigerator at least 1 hour and up to 24 hours.

Preheat oven to 400°F. Remove chicken from bowl; reserve ½ cup wine. Pat chicken dry with paper towels, and sprinkle evenly with pepper and remaining ½ teaspoon salt; set aside.

Cook bacon in a large nonreactive skillet or braiser over medium, stirring often, until crisp and fat has rendered, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reserve rendered fat in skillet. Place chicken thighs, skin side down, in skillet. Cook over medium-high, undisturbed, until skin is deeply browned, 8 to 10 minutes. Transfer chicken, skin side up, to a large plate; set aside. Reserve 2 tablespoons drippings in skillet; discard remaining drippings.

Return skillet to heat over medium-high. Add endive halves, cut sides down. Cook, undisturbed, until browned, about 3 minutes. Flip endive cut sides up, and add stock, cooked bacon, and reserved ½ cup wine. Nestle chicken, skin side up, in skillet. Bring to a boil over high.

Transfer skillet to preheated oven. Roast until endive is tender and a meat thermometer inserted in thickest portion of chicken registers at least 170°F, about 15 minutes. Transfer chicken and endive to a large platter, reserving sauce in skillet.

Bring sauce in skillet to a simmer over medium-high. Simmer, undisturbed, until slightly reduced, about 4 minutes. Remove from heat, and stir in butter, mustard, and herbs. Spoon sauce over chicken, and sprinkle with salt to taste. Serve with crusty bread.