Preheat oven to 200C / 400 F or 180C / 360 with fan.

Prep the chicken thighs by removing the bone if not already boneless.  Using your fingers, locate the bone on the underside of the thigh.  Using a sharp knife, cut on both sides of the bone.  Use long strokes (like you are sketching a picture) until the bone is uncovered.  Cut underneath the bone as well as the top and bottom until the bone is fully removed.

Run your hand along the meat to make sure no bone fragments or cartilage remains.

After chicken thighs are deboned, cut the apple into pieces of equal size (or as best you can) and cut the bacon in half if using long strips.

Put chicken thighs skin side down and place half a strip of bacon on it, followed by an apple slice.  Lift one side of the thigh and roll over until apple and bacon are completely covered and rolled up tightly.

Repeat until all chicken thighs are rolled up with bacon and apple.  Place in a baking pan. Set aside.

In a medium-large frying pan, heat olive oil over medium or medium-high heat.   Add chopped leeks and fry for a minute or so until soft then add diced tomatoes, minced garlic, sprigs of thyme and white wine.  Turn heat to high and bring to a bubble.  Cook for a minute or two then add to roasting pan with uncooked chicken thighs.

Sprinkle generously with sea salt and black pepper then place in oven and cook for 30-45 minutes or until chicken is cooked and skin is crispy.

Serve over pasta, mashed potatoes or rice for a hearty meal.