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1
Preheat the oven to 350.
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2
In a medium skillet, cook the bacon over high heat, stirring, until crisp, about 6 minutes.
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3
Add the mushroom stems and shallot, season with salt and pepper and cook, stirring, until the stems are tender and lightly browned, about 8 minutes.
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4
Add the thyme and goat cheese and let cool slightly.
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5
Arrange the chicken thighs on a work surface, skin side down.
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6
Using a meat pounder, lightly pound the thighs until they are a scant 1/2 inch thick.
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7
Spread the mushroom mixture evenly over the thighs and roll them up; the skin should almost wrap around the meat.
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8
Tie each bundle with kitchen string in 2 places.
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9
In a large, ovenproof skillet, heat the olive oil.
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10
Season the chicken with salt and pepper and add the bundles to the skillet.
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11
Cook over moderately high heat, turning, until lightly browned all over, about 5 minutes.
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12
Turn the chicken skin side up.
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13
Transfer to the oven and roast for about 12 minutes, until the chicken is cooked through.
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14
Light the broiler and broil 6 inches from the heat for about 1 minute, until the skin is browned and crispy.
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15
Transfer the chicken to a plate and cover loosely with foil.
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16
Pour the chicken fat and pan drippings into a bowl and skim off the fat, reserving 1 teaspoon in the skillet.
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17
Whisk in the flour and cook over moderate heat until foamy.
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18
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.
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19
Pour the reserved pan drippings and any accumulated juices from the chicken into the sauce and season with salt and pepper.
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20
Remove the strings from the chicken thighs, drizzle with the gravy and serve.
