Place the chicken thighs in a bowl and season the chicken thighs with salt and pepper. Add the Dijon mustard and rub, making sure that the chicken thighs are thoroughly coated. Reserve.

Heat one teaspoon of the oil in a large skillet with a lid, braiser or Dutch oven, over medium-high heat. Add the bacon and cook until golden brown, about 5 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain the excess grease. Reserve. If the bacon has rendered a lot of fat, drain most of it, leaving just a couple tablespoons in the pan.

Add the chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and reserve with the bacon.

Add the remaining olive oil and sauté the shallots until softened, about 3 minutes. Then, stir in the garlic and cook until fragrant, about 1 minute. Add the thyme leaves and stir to combine.

Pour in the wine and deglaze the pan, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Let it cook until almost all gone, about 3-4 minutes.

Stir in the flour and mix to combine. Then, pour in the chicken broth and bring to a boil. Once boiling, return the chicken (skin side up), bacon and any juices back to the skillet. Lower the heat to medium-low, cover, and simmer until the chicken is cooked through (to an internal temperature of at least 165ºF), about 15-20 minutes.

Add the heavy cream and grainy mustard, stirring to combine. Raise the heat to medium and let the sauce boil until thickened to the desired consistency.

Taste and adjust seasoning as needed.

Stir in the chopped parsley and serve, garnished with thyme sprigs.