Rinse and dry the chicken thighs thoroughly. Season both sides with salt and black pepper, and let rest for 15 minutes.

Preheat your oven to 350°F (180°C). Cook the chopped bacon over medium heat for 6-8 minutes until crispy. Remove bacon, leaving drippings.

In the skillet, add unsalted butter to the drippings and heat. Place chicken thighs skin-side down, cooking for 8-10 minutes. Flip and cook for additional 6-7 minutes.

Lower the heat and add sliced shallots and minced garlic, sautéing for 5-6 minutes until translucent.

Return the crispy bacon and chicken to the skillet. Pour in the dry white wine and add thyme. Use a wooden spoon to deglaze the pan.

Transfer the skillet to the oven and bake uncovered for 30 minutes.

Let the dish rest for a few minutes before serving. Plate with shallots and bacon, spooning sauce over each piece.