2 tablespoons butter
200 grams thick cut bacon, sliced
8 chicken thighs, boned with skin on
sea salt and freshly ground pepper
1 onion, very finely chopped
2 cloves garlic, crushed
sprigs of thyme
1 tablespoon tomato paste
½ cup good quality red wine vinegar
1 ½ cups chicken stock
Heat a large sauté pan and drop in the butter. Add the bacon and cook until golden. Remove and set aside.
Tie each thigh with kitchen string to form a neat parcel. Season. Add to the pan and cook until a rich, golden brown colour on all sides. Remove and set aside. Add the shallots and cook until golden then remove and add to the chicken.
Drain off all but 2 tablespoons of the fat. Add the onion, garlic and the thyme and cook until tender then stir in the tomato paste. Add the vinegar and allow it to bubble up and reduce by half. Return the chicken, bacon and shallots to the pan, add the stock and season lightly.
Cover and simmer gently until the meat is tender and cooked through, about 40 minutes.
To serve: Place the chicken and shallots on a serving platter and pour over the sauce. Serve with baked potatoes topped with sour cream and a dollop of grain mustard or a potato casserole.