Trim off any excess skin on the chicken thighs. Season the chicken with salt and pepper and sprinkle them with poultry seasoning.

Place the bacon in a 5-quart or larger Dutch oven. Heat on medium-low and cook until crispy, turning often. Once crisp, transfer to a paper towel lined plate to drain.

Increase the heat under the pot to medium-high. Place the chicken, skin-side down into the hot bacon grease and cook for 2 to 4 minutes or until the chicken skin is golden brown and releases easily from the bottom of the pan. If it's sticks a little just give it a little more time to cook. Flip and sear the other side until browned. Transfer seared chicken to a clean platter and repeat with remaining chicken pieces.

Drain the fat in the pot, leaving 2 tablespoons behind. Add in the onions, celery and carrots and cook for 5 to 8 minutes. Stir in flour and cook for 2 minutes. Pour in tomato puree and add in thyme sprigs and bay leaf. Add in the mushrooms and potatoes, then pour in the broth and give it a stir. Place chicken on top and cover, increase the heat to high and bring to a boil. Once at a boil, reduce the heat to a simmer and cook for 40 minutes.

Preheat oven to 400 degrees.

Use tongs to remove the fully cooked chicken to a platter. Bring the stew to a rapid boil for 15 minutes to reduce. Remove thyme sprigs and bay leaf.Taste the broth and season with salt and pepper. Place chicken back on top of the sauce and vegetables again and slide the uncovered pot onto the center rack of your preheated oven and bake for 10 to 15 minutes or until the skin has crisped back up.

Meanwhile finely mince the parsley leaves and coarsely chop the bacon.

Remove the braised chicken from the oven and sprinkle with both parsley and the bacon.

Serve with good crusty bread to soak up any leftover sauce. Enjoy!