Preheat oven to 350°F (180°C).

To make each tournedo, lay one chicken thigh, smooth side down, on a cutting board. Roll up a second chicken thigh and place it in the centre of the thigh on the cutting board. Bring together the edges of the first thigh and turn over so the seam side is down. Wrap one slice of bacon around the outside of the roll. Secure with kitchen string. Repeat with remaining bacon and chicken thighs. Results in 4 tournedos.

Mix the Port, sugar, oil, mustard and raspberries in a saucepan and cook over medium heat for 10 minutes, stirring occasionally. Strain the mixture to remove the seeds.

5. Put tournedos in a greased casserole dish. Brush each tournedo with Port raspberry mixture. Cover and bake, basting regularly with Port raspberry mixture, for about 30 minutes or until a thermometer inserted in the chicken reads 165°F (74°C).

6. Remove tournedos from the casserole and keep them warm. Bring the cooking juices to a boil and cook until reduced. Remove from heat and stir in sour cream. Serve tournedos with sauce, tomato rice pilaf and green beans.