Preheat oven to 450.

Liberally season chicken on both sides with salt and pepper.  Heat cast iron pan or oven safe skillet over medium-high heat.  Add cooking oil to thinly coat entire pan and once oil is hot gently place chicken in the pan.  Cook chicken about 3-4 minutes per side but try to minimize the amount of movement in the pan to create the perfect golden browned skin.  When chicken is done pour in wine and embed thyme so that it can do its thing.  Put in the oven for 15 minutes.

Meanwhile (back at the ranch) begin frying bacon in a separate pan.  While bacon is sizzlin' dice apple to approximately 1/4 inch and shallot to 1/8 inch.  Once bacon is nice and crispy remove from pan and dry off so it is easier to chop up.  Pour bacon grease into a small bowl leaving a thin layer in the pan.  Add apples+shallots to remaining bacon grease and cook over medium-high heat for about 5 minutes or until apples are nice and soft.  Optional: mix in 1 tsp of ground cinnamon to apples+shallots.

Chop up the bacon once it has cooled down.  After 15 minutes in the oven is up add to the pan the chopped bacon, shallots, and apples.  Continue roasting in the oven for another 10-15 minutes or until the chicken reaches an internal temp of 165-170.