Chicken Dijon with Leek Capers and Sun-dried Tomatoes

I love Chicken Dijon; can't count the ways.  Here's yet another way with the tang of capers balancing the sweet tartness of sundried tomatoes.
4 large or 6 medium chicken thighs, skin trimmed
1/8 lb apple smoked bacon diced, about 2-3 slices
2 Tbsp butter
1 leek, cleaned and diced
1/4 cup oil-cured sun-dried tomatoes, diced
1/2 cup sherry
3 Tbsp good French Dijon mustard
2 Tbsp capers, drained
1/2 cup sour cream

Pat the chicken dry with a paper towel. Melt the butter in a large non-stick skillet and add the back on. Cook until the bacon begins to crisp up and then remove to a plate with a slotted spoon. There should be enough fat in the pan to brown the chicken thighs; the combination of butter and bacon will give a rich flavor to the chicken and the sauce, and because so little bacon is used, there should be no need to spoon out any excess bacon drippings.

Place the thighs skin-side down in the skillet and brown over medium-high heat for about 3-5 minutes, until the skin is beginning to brown nicely.

Flip the thighs and brown the other side another 3-5 minutes. Remove the thighs to a plate.

Add the leek and sun-dried tomatoes to the pan and cook for 5-7 minutes to soften and color a bit.

Now add the sherry and mustard and stir to mix well. Return the bacon to the pan and stir. Nestle the chicken thighs into the simmering sauce, skin-side up. Salt and pepper to taste and sprinkle with the capers. Cover, and cook about 10 minutes, until the thighs are cooked through.

Remove the thighs to a plate and keep warm. Add the sour cream to the pan and stir well. Adjust the consistency with a bit of water or milk if necessary. Swirl a quarter of the sauce on each of four plates. Place a thigh on top of sauce. Serve with a French accent.

Serves quatre.