Preheat the oven to 350.
In a pan on the stove over medium heat, add half of the olive oil and heath through.
Season both sides of the chicken thighs with salt and pepper and then add them to the pan. Cook skin side down for about 4 min.
Flip them and cook the other side about about 2 min.
Remove the chicken from the pan and add it to a baking sheet lined with foil. Bake for 20 minutes.
In the same pan that the chicken was in, add the other 3 Tbsp. of olive oil and heat through on LOW. Then add the shallot and onion and cook on low for about 5 minutes. Scrape brown bits as you go and stir regularly.
Add in the mushrooms and cook for about 3 minutes until they are softened.
Add in the cooked bacon and cook for about 2 minutes stirring frequently.
Add in the heavy cream and then add in the Italian grinder seasonings. Simmer for about 3 min.
Add in the fresh thyme sprigs and sage and continue to simmer.
Add in the chicken broth and continue to simmer. You can cover it to help retain moisture but make sure to stir frequently.
When the chicken is done add it back to the pan and spoon the sauce over the chicken.
Serve immediately with additional salt and pepper to taste and fresh parsley.