Season the chicken thighs with salt and pepper. Heat the oil over medium heat and brown the chicken thighs well (about 10 minutes). Set aside. Fry the lardons (do not colour too much). Set aside.
To the residual bacon/chicken fat, add the sliced shallots. Fry until starting to colour and translucent, then add the garlic. Fry briefly then add the wine. Scrape at the bottom of the pan to release all the tasty bits. Return the chicken and lardons to the pan, then lay in the slices of potato in and around the chicken (but not on top). Brush with butter and transfer the dish to the oven and roast at 220°C for 30 minutes.
Pour over cream and lay on the slices of reblochon. Bake for a further 8-10 minutes.