• ½ cup St Louis mustard sauce
  • ¼ teaspoon paprika
  • ¼ teaspoon St Louis black pepper
  • ¾ teaspoon St Louis salt
  • 6 chicken thighs
  • 1 cup Brito’s diced bacon
  • 1 small onion
  • 1 teaspoon fresh thyme
  • 1 cup dry white wine
  • 1 tablespoon whole grain mustard
  • 3 tablespoons heavy cream
  • Chopped parsley


  • Preheat oven to 190°C
  • In a large bowl, stir together the mustard, paprika, salt, and pepper. Add chicken thighs to bowl and toss to coat. Let stand in the bowl while you heat your skillet.
  • Heat a large oven-proof skillet over medium-high heat. Add bacon and cook, stirring until bacon starts to brown. Remove bacon to a small bowl. If you have more than about 1 tablespoon of bacon fat in the skillet, remove the excess. Add the onion to the skillet and cook, stirring until soft (about 3 minutes). Add the thyme leaves and cook, stirring, for about 1 more minute. Add the onion to the bowl with the bacon.
  • Add the olive oil to the pan and let it heat up. Add the chicken thighs to the pan, skin side down. Cook over medium-high heat until golden brown, then flip over and brown the other side. Place the skillet with chicken into preheated oven and cook for about 10-15 minutes, or until chicken is cooked through.
  • When chicken is done, remove skillet from oven and transfer chicken to a plate. Place skillet back on the stove-top over medium heat until hot. Add wine to pan and cook, stirring to scrape up any browned bits, for about 1 minute. Add the grainy mustard and cream to the pan and stir to combine. Return the chicken, bacon, and onion to the pan and allow to cook with the sauce until chicken is re-warmed. Season with salt and freshly ground pepper. Serve garnished with additional fresh thyme leaves
  • Enjoy!