Separate the chicken thighs into legs and drumsticks, remove the skin. Mix the flour, nutmeg and salt, roll the chicken in the mixture.
Heat a little clarified butter in a cooking pot. In batches, brown the chicken on all sides for approx. 5 mins. Return all the chicken to the pot.
Slice the garlic and onions, quarter the mushrooms. Gently fry the diced bacon in the same pot until crispy, add the garlic, onions and mushrooms, briefly sauté. Add the thyme, liqueur, port and stock, bring to the boil. Return the chicken to the pot. Cover and cook on a low heat for approx. 50 mins., season.
Serve with mashed potatoes.