Mix Dijon mustard in bowl with smoked paprika, generous amount of black pepper and sea salt. Add the chicken thighs and toss to coat completely, including rubbing some under the skin. Set aside.

Heat a large skillet over medium high heat and add bacon. Cook, just until softened and starting to brown ~ not crisped ~ about 5 minutes or so. Remove to paper-towel lined plate. Reserve 1 tablespoon of drippings in the pan and add onion. Cook and stir until translucent, about another 5 minutes. Stir in thyme and cook another minute or two. Remove the cooked onion and thyme to the plate with the bacon.

Add another tablespoon of bacon drippings, or olive oil, to the pan and brown the chicken thighs in 2 batches, you don't want to crowd the pan. Start with skin side down, brown well, then flip and brown the other side. Remove to plate with bacon and onions.

The bottom of the pan will have a nice fond ~ the darkened bits that give the sauce incredible depth of flavor. (Be careful when browning the chicken not to burn this fond that is forming, turn down heat if needed.) Add the wine to the skillet and stir and scrape up the bits on the bottom with a sturdy metal spatula. Return chicken to the pan, along with the bacon and onions. Cover and simmer over low heat, for about 20 - 25 minutes, turning the chicken pieces a few times, until the chicken is cooked through.

Remove pan from heat. Transfer chicken to a plate. Whisk in 1 tablespoon of grainy mustard and 3 tablespoons heavy cream. Return to low heat, bring to simmer and taste for salt and pepper. If the sauce seems too thick, thin it out with a little warm water. Nestle chicken back in pan and sprinkle with chopped parsley. Serve with pasta or orzo.