Roast Chicken Thighs with Lentil Stew

Name: Roast Chicken Thighs with Lentil Stew
Ingredients: 6 tablespoons extra-virgin olive oil; 2 slices of thick-cut bacon, diced; 1 small onion, finely chopped; 1 quart chicken stock or broth; 8 garlic cloves, plus 1 tablespoon chopped garlic; 1 medium carrot, halved lengthwise; 1 small leek, white and pale green parts only, halved lengthwise; 1 large green bell pepper, quartered; 1 cup green lentils; 1 thyme sprig; 4 large chicken thighs (2 pounds); Salt; Pimentón de la Vera; 2 teaspoons sherry vinegar