Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside. Add the chicken thighs, skin-side down, and brown for about 5 minutes per side.
Using the remaining bacon fat, add the chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for another minute.
Stir in the heavy cream and cook uncovered for 5 minutes to allow the sauce to thicken slightly. Adjust salt and pepper to taste, then garnish with chopped parsley if desired.