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1
Preheat the oven to 400.
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2
Season the chicken with salt and pepper.
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3
Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
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4
Heat a large, ovenproof skillet.
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5
Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes.
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6
Turn the chicken and roast in the oven for 10 minutes, or until cooked through.
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7
Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken.
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8
Let rest for 5 minutes.
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9
Meanwhile, in a small skillet, heat 2 tablespoons of the oil.
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10
Season the livers with salt and pepper.
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11
Cook over moderately high heat until golden brown, about 4 minutes.
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12
Add the shallot and garlic and cook until softened.
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13
Add 2 tablespoons of the vinegar and cook for 2 minutes.
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14
Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm.
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15
Puree the livers in a blender and strain through a very fine sieve set over a saucepan.
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16
Stir in the remaining oil and vinegar; season with salt and pepper.
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17
Discard the toothpicks and thickly slice the chicken.
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18
Spoon the sauce onto plates, top with the chicken and serve.
