2 large onions, quartered
4 medium chicken thighs, bone-in, skin-on
4 chicken drumsticks 2 tbsp. vegetable oil
1 cup baby portobello or cremini mushrooms, trimmed and halved
3 oz. bacon (3 strips), cut into 1/4-inch strips
1 cup dry white wine
3 large thyme sprigs
1 cup homemade or low-salt canned chicken broth
2 tsp. fresh thyme leaves
salt and freshly ground black pepper
Position a rack in the centre of the oven and heat the oven to 350°F.
Season the chicken pieces generously with salt and pepper. In a straight-sided 10-inch or 11-inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan so that they are crowded, cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes.
Turn the pieces over and cook until the other sides are browned, 3 to 5 minutes more.
Transfer to a plate. Pour out and discard all the fat from the pan.