- Pre-heat the oven at 200°C/Gas Mark 6. Put the chicken thighs in an ovenproof dish.
- Put the créme fraiche in a mixing bowl with the mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the créme fraiche.
- Cut the pancetta/bacon into short, thick strips then fry in a non-stick pan until the fat is golden.
- Mix with the sauce then spoon over the chicken. Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured.