Step 1: Prepare the Chicken

1. Pat the chicken thighs dry with paper towels to ensure a good sear. Season generously with salt and black pepper on both sides.

Step 2: Sear the Chicken

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.

Step 3: Cook the Turkey Bacon

1. In the same pot, add the diced turkey bacon and cook over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside.

Step 4: Sauté the Vegetables

1. Add the onion, carrots, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 5: Build the Sauce

1. Pour in the grape juice and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
2. Add the chicken broth, bay leaf, thyme, and rosemary. Stir to combine.

Step 6: Braise the Chicken

1. Return the chicken thighs to the pot, nestling them among the vegetables. Sprinkle the crispy turkey bacon over the top.
2. Bring the mixture to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C).
3. Braise for 1 hour 15 minutes, or until the chicken is tender and the sauce is thickened.

Step 7: Serve

1. Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
2. Garnish with fresh parsley and serve hot with your favorite side dishes.