Heat the oil in a large pan. Season the thighs with salt and pepper. Cook the chicken pieces skin-side down until golden. Flip and cook for an additional five minutes. Remove the thighs from the pan and set aside.

Add the onions and beef facon and fry until the onions are soft and translucent and the facon has rendered its fat, about five minutes. Add the garlic and allow to sauté for another 30 seconds before removing the mixture from the pan (leaving the fat behind).

Add the mushrooms and allow to fry for five minutes.

Add the onion and beef facon mixture along with the browned chicken back to the pan.

Pour in the wine and allow it to come up to a boil. Turn down the heat and cover. Allow to simmer for 25 to 30 minutes or until the chicken is cooked through. Garnish with fresh parsley for serving.