Heat a small dutch oven/casserole to medium-high. Add the bacon and cook until your desired doneness and the fat has rendered. Remove the bacon with a slotted spoon and set aside. Drain off the fat if there is more than ½ Tbsp. remaining.

Season the chicken thighs with salt and pepper and add to the hot pot, searing on both sides. Remove and set aside.

To the pot, add the onion, cooking until translucent. Add the mushrooms, thyme & garlic and saute an additional few minutes until the mushrooms have released most of their moisture.

Stir in the tomato paste and cook it off for about a minute. Pour in the marsala and deglaze, scraping the browned bits up and allowing the wine to evaporate almost entirely.

Add the broth and salt and pepper to taste. Bring to a boil, add the chicken back in, and then simmer on low for about 30 minutes, until chicken is tender and cooked through. Stir in the bacon and season to taste. Serve over rice or mashed potatoes.