Season and Marinate:

• Season chicken with salt and pepper. Rub with Dijon mustard until well coated. Set aside.

Cook the Bacon:

• In a Dutch oven or deep skillet, heat 1 tsp olive oil over medium-high. Add diced bacon and cook until golden, about 5 minutes. Remove and reserve. Drain excess fat, leaving ~2 tbsp.

Brown the Chicken:

• Sear chicken thighs, skin-side down first, until browned on both sides (about 4–5 min per side). Remove and set aside with the bacon.

Sauté Aromatics:

• Add remaining olive oil, then shallots. Cook 3 minutes until soft. Add garlic and thyme; sauté 1 more minute.

Deglaze & Simmer:

• Pour in white wine, deglaze pan scraping brown bits. Simmer until reduced, about 3–4 minutes. Stir in flour, then pour in chicken broth. Bring to a boil.

Add Chicken & Simmer:

• Return chicken (skin-side up) and bacon to pan with juices. Cover and simmer on medium-low for 15–20 minutes, until chicken is fully cooked (165°F).

Finish the Sauce:

• Stir in heavy cream and grainy mustard. Raise heat to medium and simmer until sauce thickens.

Serve:

• Adjust seasoning if needed. Stir in parsley. Garnish with thyme sprigs and serve hot with crusty bread, mashed potatoes, or rice.