Fry the bacon in a skillet/frying pan till nice and crispy and then set aside.

Season the chicken legs with salt and pepper and fry in the residual bacon fat.

Make sure you get a nice sear on the chicken and baste it in the fat to ensure it is crispy all around. Once it has a nice golden brown colour remove and set aside.

In the same pan sauté the mushrooms and onions. Season with a bit of salt and pepper.

Once they get some colour adding the thyme and then deglaze with the wine.

Return the chicken to the pan, add the stock, half the bacon and then cover and let it cook till the chicken is nicely braised in the sauce.

Once cooked, remove the chicken legs and reduce the sauce to the desired consistency. Add the xanthan gum to thicken.

Once the sauce is ready, add the chicken and garnish with the crispy bacon and fresh parsley.