Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until just crisp. Remove and set aside.
In the same pan, brown the chicken thighs on all sides (this will take about 5-10 mins) then transfer to a large casserole dish, sprinkle with the flour and set aside.
Add the shallot halves, the garlic and the mushrooms to the frying pan and brown for 5 minutes.
Spoon the mixture into the casserole dish then pour over the white wine. Add the thyme, season with salt and pepper, cover and cook on a low heat for 1 hour to 1 1/4 hours until the chicken is cooked and the sauce is thickened.
Just before serving, stir in the cream, warm through, without boiling then serve garnished with the chopped parsley leaves.