Preheat the oven to 325 degrees.
Cook the bacon pieces until light crisp in an oven safe skillet, braising pan with a lid, or a Dutch Oven with a lid.
Remove the bacon to a small plate. Salt and pepper the chicken thighs generously.
In the bacon fat sear the chicken thighs over high heat, browning only on all sides. Remove the thighs to a plate.
Heat the skillet, braising pan, or Dutch oven over high heat again and saute the onion slices, carrots, celery, and garlic together in the remaining bacon fat until the onions are light golden brown. Remove to a bowl and set aside. Remove the remaining bacon fat from the pan and discard.
While still over high heat, deglaze the brown bits on the bottom of the pan with the wine. Lower the heat and continue cooking, stirring the bits off the bottom, then adding the broth and simmering for 5-7 minutes. Add the onion mixture back in, followed by the chicken pieces, and then add the potato pieces and bacon in. Lastly, add the thyme and rosemary in to the pan.
Cover and cook for 45 minutes to 1 hour or until chicken registers 175-185 degrees F with a meat thermometer. **The chicken will continue cooking and come to temperature after it is removed from the oven. Remove the sprigs of thyme and rosemary. Finish with a squeeze of lemon and more salt and pepper to taste. Add fresh herbs to the top of the dish before serving. Ladle hot stew into bowls and serve with gluten free bread or rolls and your wine you opened for the recipe, if you like.