3 slices of thick bacon, fat trimmed and diced 2 tablespoons extra-virgin olive oil 8 skinless chicken thighs (about 3 pounds)* Kosher salt and freshly ground black pepper 10 ounces button mushrooms, quartered 1 medium onion, chopped 3 cloves garlic, finely chopped 1teaspoon oregano Pinch red pepper flakes, optional 1 (15-ounce) can chopped tomatoes (recommend Muir Glen diced tomatoes with basil and garlic) 1/3 cup freshly grated Parmesan (about 1-ounce)
Cook the bacon in a large dutch oven until crisp, about 3 minutes. Remove bacon and set aside on a plate. Add 1 T. of the olive to the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over medium high heat, about 4 minutes per side. Transfer the chicken to the plate.
Add a tablespoon of oil and the mushrooms to the pan and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, oregano, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the remaining tomato juices. Bring the sauce to a simmer. Return the chicken and bacon to the pan and cook over low heat until the meat is cooked through and tender about 30 minutes more.
Divide the chicken evenly among 4 plates, cover loosely with foil. Stir the cheese into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.
*Note: I used 6 thighs, which allowed for more sauce per serving.