Marinate the bone-in thighs and drumsticks in the dijon mustard, smoked paprika, salt and pepper, spread all over, overnight or at least 3 hours (use bone-in dark meat, not breasts, which dry out).
Sear the marinated chicken in the avocado oil until nicely golden, then set aside.
In the same pan, cook the diced bacon and onion together until the flavor develops.
Stir in the garlic.
Deglaze with the white wine and reduce by half.
Stir in the chicken stock, heavy cream, and thyme, then nestle the chicken back in. Simmer 45 minutes until falling off the bone and tender.
Finish the sauce by stirring in the whole grain dijon mustard for tanginess.
Method transcribed from the video (Kelly Scott, kellyscleankitchen). From Kelly Scott on Instagram.
