Preparation and Searing

1. Start by cooking chopped bacon in a cold pan over medium heat until crispy. Remove and set aside, keeping the drippings.
2. Sear the chicken thighs or breasts in the bacon fat until golden brown, about 4–5 minutes per side. Remove and set aside.

Building the Sauce

1. In the same pan, add shallots and a pinch of salt, cooking until softened, then add garlic for the last 30 seconds.
2. Stir in Dijon and whole grain mustard, then pour in the white wine or chicken broth and scrape the bottom of the pan.
3. Add the cooked bacon back in and bring the mixture to a simmer.

Braising

1. Return the chicken to the pan, spoon sauce over the top, cover, and maintain a gentle simmer for about 20–30 minutes for thighs or 12–18 minutes for breasts.
2. Check the chicken temperature aiming for 165°F at the thickest part.

Finishing the Sauce

1. Once chicken is cooked, lower the heat and stir in the heavy cream, being careful not to let it boil.
2. Adjust the consistency as needed with broth and season with salt and pepper to taste.