Place a large flameproof casserole or dutch oven on the stove, over medium heat. Add the bacon strips and cook, stirring frequently, until they begin to brown (but not crispy) and most of the fat has rendered, about 5 minutes. Then, add the shallots and cook until soft, about 2 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Transfer the bacon and sautéd shallots/garlic to a bowl using a slotted spoon, leaving the fat behind.

Generously season the chicken thighs with salt and pepper. Add the chicken to the pan with the bacon fat and brown on both sides for about 4 minutes per side, or until golden brown. Do not crowd the pan! You might have to work in batches, that's okay. Once the chicken is golden brown, transfer to a plate and reserve.

If you have too much fat left in the pan, pour off most of it, leaving about 1/4 cup in the pan. Add the mushrooms and sauté for a couple of minutes or until they are soft and coated in fat. Season with salt and pepper.

Add the Riesling wine, scraping up any browned bits on the bottom of the pan with a wooden spoon, and bring to a boil. Once the wine is boiling, return the chicken (skin side up), bacon, shallots and garlic to the pan. Partially cover, lower the heat to a simmer and cook for 45 minutes to 1 hour or until the chicken is very tender. Make sure to keep an eye on your pan, to see if the liquid is not evaporating too quickly and adding more as needed.

Using tongs, transfer the chicken to a plate and reserve. Raise the heat to medium, add the heavy cream and cook until the sauce has thickened and is smooth and velvety, about 2 minutes. Place the chicken back in the casserole (or dutch oven) and sprinkle fresh chopped parsley.

Serve immediately with rice, buttered noodles, potatoes and/or crusty bread.