1.Preheat the oven to moderately hot, 200° (180°C fan-forced).
2.Peel shallots, trim root end and leave intact. Halve lengthways.
3.Toss the chicken in combined flour, salt and pepper. Shake off excess. Melt 25g of the butter in a large saucepan. Cook chicken, in batches, until browned all over. Remove from pan.
4.In the same pan, cook the bacon, stirring, until crisp. Drain and remove from pan.
5.Melt another 25g of the butter in the same pan. Cook shallots, mushrooms and garlic, stirring, until just browned.
6.Push vegetables to the side of the pan. Add extra flour, cook, stirring, for 1 minute. Add wine, stir until mixture boils and is reduced by half. Return chicken to pan with bacon, stock, tomato paste and thyme. Simmer, uncovered, for about 10 minutes or until sauce thickens. Transfer chicken mixture to a lightly greased 2.5 litre (10-cup) oven-proof dish.
7.Meanwhile, using a sharp knife, mandoline or V-slicer, cut potatoes into long thin strips.
8.Melt remaining butter. Toss potatoes in melted butter, cheese, salt and pepper. Spoon mixture over chicken in dish. Bake, uncovered, for about 50 minutes or until the potato is tender and browned.