Step 2

Peel back the skin on each chicken thigh and push a large sage leaf underneath. Replace the skin over the sage. Season the chicken thighs all over with salt and pepper.

Step 3

Heat the olive oil in a large heavy-based skillet with a lid over medium heat. Add the chicken thighs to the skillet, skin side down, along with the rosemary and garlic. Cook until the chicken skin is golden and crisp, 15 to 20 minutes.

Step 4

Turn the chicken thighs over, add the bacon and onion, and cook until the bacon is lightly browned and the onion is soft, about 5 minutes.

Step 5

Pour in the white wine and allow it to reduce for around 5 minutes, then add a third of the stock or hot water. Bring toa boil, then reduce the heat to a gentle simmer.

Step 6

Cook, partially covered, until the meat is cooked through and falls easily away from the bone, 30 to 40 minutes. During the cooking time, keep the level of the liquid topped up with the remaining stock or water so that it doesn't dry out. You should be left with around 1 cup of liquid left in the pan for the sauce. Roughly chop the remaining 6 sage leaves and add them to the pan around 10 minutes before the end of the cooking time.

Step 7

Whisk the egg yolks and lemon juice together in a small bowl. Move the chicken thighs to one side of the pan so that the juices pool on the other side. Turn the heat to very low. Gradually add the egg mixture to the pan to thicken the sauce (you may not need to use all of it). Move the chicken around the pan to distribute the sauce. Serve immediately.