Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Bring to a boil then reduce to a simmer. Place chicken … Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes). Mix the rest of the ingredients and pour over the chicken breasts. For Paula Wolfert, this rustic Lyonnais dish is comfort food. Place chicken in a 2" deep pyrex baking dish leaving space between the breasts.