Mushroom-and-Goat-Cheese Stuffed Chicken Thighs

what you need
1 rasher of bacon
500gr (4oz) finely chopped button mushrooms
1 shallot finely chopped
1 teaspoon chopped tyme
250gr (2oz) fresh goast cheese
8 boneless chicken thighs
1 tbls extra virgin olive oil
1 teaspoon plain flour
1/2 cup chicken stock
salt and papper to taste

what to do
"Preheat the oven to 180C or 350F. In a medium pan, cook the bacon over high heat, stirring, until crisp, about 6 minutes.
Add the mushrooms and shallot, season with salt and pepper and cook, stirring, until the mushrooms are tender and lightly browned, about 8 minutes. Add the thyme and goat cheese and let cool slightly.

Arrange the chicken thighs on a work surface, skin side down. Using a meat pounder, lightly pound the thighs until they are a scant 1/2 inch thick.
Spread the mushroom mixture evenly over the thighs and roll them up; the skin should almost wrap around the meat. Tie each bundle with kitchen string in 2 places.

In a large, ovenproof pan, heat the olive oil. Season the chicken with salt and pepper and add the bundles to the pan. Cook over moderately high heat, turning, until lightly browned all over, about 5 minutes. Turn the chicken skin side up.
Transfer to the oven and roast for about 12 minutes, until the chicken is cooked through.

Pour the chicken fat and pan drippings into a bowl and skim off the fat, reserving 1 teaspoon in the pan. Whisk in the flour and cook over moderate heat until foamy. Whisk in the chicken broth and cook, scraping up any bits stuck to the pan with a wooden spoon, until slightly thickened, about 3 minutes. Pour the reserved pan drippings and any accumulated juices from the chicken into the sauce and season with salt and pepper. Remove the strings from the chicken thighs, drizzle with the sauce and serve witgh creamt mash potatoes.