Slice the bacon in ½ inch pieces. In an oven proof pan, fry the bacon on medium high heat with 1 tablespoon of olive oil. Crisp the bacon. Remove to a plate with a paper towel to dab the grease. Lower the burner to a little under medium and add the chicken to the pan and brown on both sides. I try to only to cook it 2 minutes per side. Remove from pan and set it aside.
Add 2 more tablespoons of oil and add the onions. Sauté for 5 minutes until browned slightly, add the celery & mushrooms and sauté for additional 5 minutes. Add the garlic and sauté for an additional minute.
Add wine, chicken stock, bay leaf and thyme and raise the heat. Scrape the bottom of the pan to get all the bits off. Yum. Place the chicken back in the pan along with the crispy bacon.
Put in oven un covered and bake for 25 - 30 minutes.
If you used more chicken or meat with bones in it, cooking time will vary. Usually 1 - 1 ½ hours.