Add the bacon to a large cast-iron skillet or high-sided sauté pan and place over medium heat. Cook, stirring occasionally, until the bacon is crisp, 5 to 7 minutes. Remove the bacon from the pan leaving the rendered fat behind and set aside. Add the mushrooms into the bacon fat, season with salt and pepper and cook until golden and cooked down, 3 to 4 minutes. Remove the mushrooms from the pan and set aside with the bacon.

Add the butter into the pan along with the carrots, celery and cocktail onions, season with salt and pepper and cook until slightly softened and golden brown, 5 to 6 minutes. Add the garlic. If using a gas stove, turn the heat off, then add the brandy to avoid accidental flare-ups. Deglaze the pan with the brandy over medium heat. Allow the brandy to bubble away then sprinkle over the flour. Stir well to combine and allow the flour to toast for about 1 minute.

While stirring, slowly pour in the wine and 1 cup of the chicken broth and bring to a low boil. Cook until the vegetables are tender and the sauce has thickened and reduced slightly.

Meanwhile, remove the legs from the rotisserie chicken along with the breasts.

Stir the cooked bacon and mushrooms into the sauce along with the parsley, sour cream and thyme, adding more broth if needed, then nestle in the chicken, skin-side up. Place a lid on the pan, reduce the heat to low and cook just until the chicken is heated through, about 2 minutes if the chicken is still warm or 10 to 15 minutes if your chicken is fridge cold.