Season chicken on all sides with salt and pepper. Place a high-sided skillet or Dutch oven over medium-high heat then add oil. When oil starts to shimmer. add chicken skin side down and cook, undisturbed, for about 5–6 minutes per side until dark golden brown. Transfer chicken to a platter and cover with foil. Don’t worry that it’s undercooked—it’ll finish cooking in the sauce.

Reduce heat to medium, add bacon to the pan then cook 5 minutes until it becomes crispy. Drain all but 2 Tbsp of the oil from the pan then add onion, carrots and celery in with bacon. Cook 8–10 minutes until the vegetables are tender and the onions begin to turn golden brown. Add garlic then cook 1 additional minute.

Pour in wine and allow it to bubble until reduced by half, making sure to scrape up all the flavorful bits that are stuck to the bottom of the pan. Sprinkle in flour and stir to dissolve. Add chicken broth, bay leaves and Herbes de Provence then stir to combine.

Bring liquid to a boil then transfer chicken back into the pot. Cover, reduce heat to low and simmer for about 45–50 minutes until the chicken is thoroughly cooked and fall-off-the-bone tender.

Remove from heat, stir in heavy cream, taste for seasoning then add salt and pepper to taste. Remove and discard bay leaves then transfer chicken to a serving platter. Coat chicken in sauce, sprinkle with fresh chopped parsley and serve.