Preheat oven to 250 degrees F. In a large cast iron dutch oven pot, heat olive oil over medium high heat.

Add bacon and cook until crispy, 3-5 minutes. Transfer to a paper towel-lined plate to drain.

Sprinkle chicken all over with salt and pepper. Cook the chicken on both sides until dark golden brown, about 4-5 minutes. Work in batches if necessary so you don't over-crowd the pan. Remove from the pan and set aside.

Add the onion, carrots, mushrooms, 1 teaspoons of salt, and 1/2 teaspoon of pepper. Cook for about 5 minutes, until vegetables are tender. Add garlic and cook for 1 minute more.

Add the chardonnay, chicken broth, and thyme. Return chicken to the pot.

Cover the pot with a lid and transfer to the oven. Cook for 45-60 minutes until chicken is cooked through and tender.

Serve immediately with noodles, potatoes, rice, or crusty bread.