Peel the skin off the chicken thighs and divide the thighs at the joint. Roughly dice the bacon, finely dice the onion and peel the garlic clove.
Melt the butter in a large pan or Dutch oven and fry the chicken evenly until lightly browned. Add the bacon and fry for another 5 minutes. Then dust the flour over it and deglaze with wine and vinegar. Add the finely diced onion, the squeezed garlic and the nutmeg. Season with salt and pepper and simmer with the lid on for 1 hour over a low heat.
Remove the pieces of meat and thicken the sauce with the cream and egg yolk. Do not let it boil anymore, otherwise the egg yolk will flocculate! Season to taste with pepper and salt, add the meat again and serve immediately.
It goes best with fresh white bread or handmade Swabian spaetzle.