Start by heating butter and oil over a medium heat and place the chicken thighs skin down for a few minutes until the skin turns golden brown.
Turn the thighs over and brown the other side for about a minute.
Transfer the chicken to a casserole dish with a slotted spoon, skin side up.
Add the bacon pieces to the pan and fry for a couple of minutes until they start to brown.
Tip in the sliced garlic and fry for one minute.
Transfer the bacon and garlic to the casserole dish and use the reserved juices to fry the onions and mushrooms for a few minutes until burnished. Add them to the casserole dish.
Strip the leaves from the thyme and chop the leaves finely. Add the chopped thyme and a bay leaf to the dish.
Add the wine to the pan to deglaze and after a couple of minutes add a slurry of cornflour and water to thicken.
Bring to the boil and then add the wine mix to the casserole dish.
Put a lid on the dish and place in the oven at 180C/350F/Gas4 for 20-30 minutes until the chicken is cooked through and the onions are tender.
Check the seasoning and serve.
Notes
Top tips
shallots can be fiddly to peel so put them in a bowl and cover with boiling water for 5 minutes to loosen the skins
if you don't have any fresh herbs use a teaspoon of dried thyme