Mix the mustard, paprika and salt together into a paste in a mixing bowl. Add the chicken and work the paste all over the chicken. If you use thighs with the skin on, work some of the mixture under the skin. Let the chicken marinate while proceeding to the next step.

We use a Dutch oven for this, because the searing the chicken can produce a lot of spatter. The high sides of the Dutch oven helps you manage this. You can use something like the All-Clad slow cooker with the aluminum insert used for searing or a deep pan.

Using a Dutch oven, fry the bacon over medium-high heat. When the bacon is nearly crispy, use a slotted spoon to remove it leaving the bacon drippings in the bottom. Reserve the bacon for Step 4.

Now, add the onion and stir fry it in the bacon drippings. Add the thyme and continue to stir-fry. Once the onions are translucent, remove them and the bits of thyme with a slotted spoon and reserve.

Finally, add the olive oil to the Dutch oven. Let the oil get hot (about 1 minute), and then add the chicken pieces in a single layer. Don’t crowd the bottom of the Dutch oven. Let the chicken sear and brown well on each side. Leave the bits of brown (the “fond”) in the pan when you’re done. Once browned, remove the chicken and put with the onions.

Add the white wine to the Dutch oven and scrape the bottom to create a rich brown sauce. Return the chicken, bacon and onions to the pan, cover, and cook on low heat for about 15 minutes, turning the chicken a few times while simmering.

Use a meat thermometer or cut the chicken to the bone to ensure it is completely cooked. Remove the chicken and reserve. Add Dijon mustard and the cream to the Dutch oven and stir. Add water if the sauce has become too thick. Return the chicken and serve from the Dutch oven.

Serve over garlic green beans for a great complement to the dish.