Preheat the oven to 220ºc/425ºf/gas 7. Arrange the chicken pieces in a single layer in a 2 litre ovenproof dish and season with pepper.

Heat the oil and spread in a large frying pan over medium heat until sizzling. Add the mushrooms and bacon. Cook for 3-4mins or until tender, stirring. Add the garlic and cook for 1min.

Add the stock to the frying pan and bring to the boil for 5mins or until the liquid has reduced by half. Add the cream and bring to a simmer point, stirring well. Remove from the heat and stir in the thyme. Spoon over the chicken and cook in the oven, uncovered for 30-35mins or until the chicken is cooked through. Serve hot, with peas and little roasties.