Cook the bacon in a large Dutch oven.

Remove from Dutch oven and set aside.

Add the oil to the Dutch oven and place in 4 thighs.

Season thighs with salt and pepper.

Brown thighs on each side and transfer to a plate.

Cook remaining 4 thighs in Dutch oven until browned.

Transfer remaining thighs to plate.

Add mushrooms and onions to Dutch oven and cook until softened.

Stir in tomato paste, garlic and wine.

Cook on medium heat until wine is reduced by half then add broth.

Bring to a simmer then place chicken thighs back into Dutch oven.

Reduce heat to low, partially cover, gently simmer.

Turn chicken over after 20 minutes and continue to cook another 20 minutes or until thighs are cooked through and onion is tender.

In a small bowl whisk together arrowroot and water until dissolved.

Remove chicken from Dutch oven and keep warm.

Pour arrowroot mixture into pot with mushrooms and onions.

Bring to a boil.

Stir until thickened then return chicken and bacon back into Dutch oven.

Top with fresh chopped parsley over Roasted Garlic Provolone Cauliflower Rice!