1 Adjust an oven rack to the lower-middle position and preheat the oven to 350°F Lightly season the chicken legs with salt and pepper Heat the oil in a 12-inch ovenproof skillet or sauté pan over high heat until lightly smoking Using tongs, carefully add the chicken pieces skin side down Cover with a splatter screen or partially cover with a lid to prevent splattering and cook, without moving it, until the chicken is deep golden brown and the skin is crisp, about minutes Flip the chicken pieces and cook until the second side is golden brown, about minutes longer Transfer the chicken to a large plate and set aside Add the bacon to the skillet and cook, stirring frequently, until lightly browned, about minutes Transfer to a plate Add the mushrooms and cook, using a wooden spoon to scrape up the browned bits from the bottom of the pan and then stirring frequently, until the mushrooms give up all of their liquid and start to sizzle, about minutes Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute Add the thyme and butter and cook until the butter is melted Add the flour and cook, stirring constantly, for 30 seconds Add the white wine and scrape up the browned bits from the bottom of the skillet Add the chicken stock and bring to a boil Nestle the chicken pieces into the stock and vegetables so that only the skin is showing Cover the pan and transfer to the oven Cook for 20 minutes, then remove the lid and continue to cook until chicken is falling-off-the-bone tender and the sauce is rich, about 20 minutes longer Transfer the chicken to a serving platter 5 Add the heavy cream to the sauce and cook, stirring, over high heat until thickened slightly, about minutes Season the sauce to taste with salt and pepper, stir in the parsley, and pour around the chicken Serve ... Add the heavy cream to the sauce and cook, stirring, over high heat until thickened slightly, about minutes Season the sauce to taste with salt and pepper, stir in the parsley, and pour around the chicken