4 chicken breasts, drumettes attached, skin-on
About 1/4 cup clarified butter
5 to 6 sprigs fresh thyme
Clarified butter, for coating the pan
Four 1/4-inch-thick slices bacon, cut into lardons 1/4 inch wide
1 small yellow onion, diced
8 button mushrooms, stemmed and sliced into 1/4-inch slices
1/2 cup white wine
2 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
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