2 tspfinely chopped oregano and thyme1garlic clove, finely choppedFinelygrated rind and juice of 1 lemon2½ tbspolive oil8skinless chicken thigh fillets (about 120gm each)4rindless bacon rashers, coarsely chopped60 mldry white wine150 mlchicken stockBrussels sprouts slaw2 tbspcider vinegar, or to taste1 tbsplemon juice1golden shallot, thinly sliced½garlic clove, finely chopped350 gmBrussels sprouts, finely sliced60 ml(¼ cup) olive oil 40 gmfinely grated parmesan
Preheat oven to 200C. Combine herbs, garlic, rind and 1½ tbsp oil in a bowl and season to taste. Place chicken skin-side down on a work surface and spread herb mixture over. Roll loosely and secure with toothpicks.
Heat remaining oil in a large ovenproof frying pan over medium-high heat, add bacon and stir occasionally until starting to brown (1-2 minutes), then transfer to a plate. Add chicken and brown well all over (2-3 minutes), then return bacon to pan, add wine and simmer until reduced by half (1-2 minutes). Add stock, season to taste, bring to the boil, then transfer to oven to cook through (2-3 minutes).
For Brussels sprouts slaw, combine vinegar, lemon juice, shallot and garlic in a large bowl, season to taste and set aside for shallot to soften (1-2 minutes). Add Brussels sprouts, oil and parmesan, toss to combine and serve alongside chicken, bacon and pan juices.