Peel onions and garlic. Cut onions and pumpkin flesh into large cubes, mash garlic. Cut bacon into small cubes. Season chicken thighs with salt and pepper.
Heat oil, fry the bacon crispy and remove. Fry chicken thighs on both sides until brown, then remove.
Preheat oven to 200 ° C. Sauté squash and onions. Add paprika and garlic. Season with salt, pepper and thyme and pour in wine and soup.
Place chicken thighs upon the vegetables and cook all about 30 minutes in oven. Then fold in prunes and bacon for another 5 minutes.