Split the chickens in half, coat with olive oil, salt, pepper. Arrange in an ovenproof dish, covered with slices of bacon, with the coarsely sliced onions, quartered tomatoes and a few branches of thyme. Bake in a hot oven (350F). As soon as the bacon starts grilling, sprinkle with the white wine. Bake through, basting from time to time. Serve with French fries or sautÄed potatoes, or simply with a green salad.
