Made some improvements. Cooked the bacon first and poured out all but about a tablespoon and a half of the bacon grease and fried the chicken thighs in that. When the thighs were removed and transferred to the oven, drained most of the liquid out of the pan, again leaving about a Tablespoon left to cook the mushrooms and I added half a clove of garlic. Used some Pinot grigio to deglaze the pan and finished out the sauce recipe. Served over rice. Amazing!
