Instructions

1. In a bowl, mix together 1/2 cup of the dijon mustard, paprika, salt and pepper. Toss the chicken pieces in the mustard mixture, coating evenly and carefully rubbing the sauce under the skin of the chicken. Set aside.
2. Heat a large skillet with a lid or a dutch oven over medium high heat and add the diced bacon. Cook, stirring frequently, until bacon is softened and starting to brown, about 4 minutes.
3. Remove bacon to a plate lined with paper towels and remove all but a tablespoon or so of bacon fat from the pan, reserving for another use.
4. Add the onion to the skillet and cook in the bacon grease until soft and translucent, about 4 minutes. Stir in thyme leaves and cook for another few minutes, then scrape the onion and thyme mix onto the same plate as the bacon.
5. Drizzle some olive oil into the skillet and add the chicken pieces in a single layer over medium high heat, cooking in two batches if necessary. Brown chicken well on one side, then flip and brown on the other side. Move chicken to the plate with bacon and onions.
6. Add wine to the still hot skillet and scrape up all of the browned bits at the bottom of the pan. Return the chicken, bacon, and onions to the skillet. Cover and cook over medium-low heat, turning chicken several times, until the chicken is cooked through, about 15-25 minutes. *
7. Remove the skillet from heat and transfer the chicken pieces to a platter. Stir the remaining 3 tablespoons of dijon mustard, the whole grain mustard, and the heavy cream into the pan drippings, thinning with a few teaspoons of water if needed.
8. Pour the sauce over the chicken and serve.