Prepare the chicken
Season the chicken thighs generously with salt and pepper. Brush them with Dijon mustard on both sides. Let them rest while you prepare the pan.

Render the bacon
Heat ½ tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add diced bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

Brown the chicken
Add the remaining olive oil. Sear chicken thighs, skin-side down, until golden brown and crispy (about 5–6 minutes). Flip and cook for 2–3 minutes on the other side. Remove and set aside.

Sauté aromatics
In the same pan, add shallots and cook until softened, about 3 minutes. Add garlic and thyme, cooking for 1 minute more.

Deglaze the pan
Sprinkle flour over the aromatics and stir for 30 seconds. Slowly add the white wine, scraping up the browned bits. Simmer until slightly reduced, about 5 minutes.

Build the sauce
Add chicken broth and heavy cream. Stir in the grainy mustard. Return chicken thighs to the pan along with cooked bacon. Simmer on low for 20–25 minutes until the chicken is cooked through.

Finish and garnish
Sprinkle with chopped parsley and garnish with fresh thyme sprigs before serving.