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1
Preheat the oven to 400u00b0F. Peel shallots, trim root end and leave intact. Halve lengthwise.
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2
Mix 1/4 cup flour in a bowl with some salt and pepper. Toss the chicken in the flour, then shake off the excess. Melt 2 tbsp of the butter in a Dutch oven on medium-high heat. Cook the chicken, in batches, until browned all over. Remove from the pan.
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3
Add bacon to pan. Cook, stirring, until crisp. Drain and remove from the pan.
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4
Melt 2 tbsp of the butter in the pan. Cook the shallots, mushrooms and garlic, stirring, until just browned.
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5
Push the vegetables to the side of the pan. Add 1 tbsp flour and cook, stirring, for 1 min. Add the wine and bring to a boil. Cook until reduced by half.
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6
Return the chicken to the pan with the bacon, stock, tomato paste and thyme. Simmer, uncovered, for about 10 mins or until the sauce thickens. Transfer the chicken mixture to a lightly greased 2 1/2 quart baking dish.
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7
Meanwhile, using a sharp knife or mandoline, cut the potatoes into long thin strips.
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8
Melt the remaining 3 tbsp butter. Toss the potatoes and cheese with the melted butter. Season. Spoon mixture over chicken in dish. Bake, uncovered, for about 50 mins or until the potatoes are tender and browned.
