Place a high sided skillet over medium-high heat on the stove.

Add in the bacon grease or olive oil to the pan.

Season the chicken thighs with a generous amount of salt and pepper to taste on both sides, and lay them skin side down into the heated skillet.

Sear the chicken for 5 minutes on each side, and then remove from the skillet.

To the same skillet, add the chopped vegetables. Saute for about 5 minutes until the vegetables begin to become tender.

Pour the white cooking wine into the skillet with the vegetables, and saute until most of the liquid has been reduced.

Add the heavy whipping cream and broth to the skillet, and stir to combine.

Sprinkle the chopped parsley and rosemary into the skillet as well as more salt and pepper to taste.

Place the chicken back into the skillet, and cook until the chicken is no longer pink in the center, and the sauce has thickened.