Add the bacon to a large cast-iron skillet or high sided sauté pan and place over medium heat. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. 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 for 3 to 4 minutes or until golden and cooked down. 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 for 5 to 6 minute or until slightly softened and golden brown. Add in the garlic and deglaze the pan with the brandy. If using a gas stove, turn the heat off before adding the brandy to avoid accidental flare-ups. 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 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, thyme, and sour cream 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.
Serve with crusty bread or on a bed of mashed potatoes for a hearty, quick, and fancy dinner.
