Season chicken with salt and pepper. Heat oil in an ovenproof, deep skillet over high heat. Add chicken skin-side down and cook until golden brown. Turn and cook the other side for 1-2 minutes. Remove chicken from pan & drain the excess fat.
Add the chopped bacon to the same pan and cook until crispy. Remove from the pan, set aside and drain the excess fat (without wiping the pan). Reduce heat to medium-high. Add the bacon back to the pan along with chopped onion and cook until soft, but not brown.
Add the garlic and cook another minute.
Add the mushrooms and saute until soft.
Add the white wine or vermouth. Raise the heat to high, bring to boil, scraping the bottom of the skillet to mix the brown bits into the liquid. Cook another 2 minutes to cook down the alcohol.
Add chicken stock and parsley. Return chicken to the skillet, skin side up. Bake for 45 minutes, the chicken should be very tender.
Remove chicken and set aside. Stir the sour cream into sauce, taste and season with salt and pepper.
Thickening the sauce: This recipe makes a thin sauce. If you would rather a thicker sauce, my recommendation is to thicken after it comes out of the oven so you don't have to worry about it sticking or burning on the bottom of the pan while in the oven.