Ingredients
Serves 4 to 6
1/2 cup (135g), plus 3 tablespoons Dijon mustard
1/4 teaspoon sweet or smiked paprika
Freshly ground black pepper
1/4 teaspoon sea salt or kosher salt
4 chicken thighs and 4 legs (8 pieces total)
1 cup (100g) diced smoked thick-cut bacon
1 small onion, peeled and finely diced
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
1 cup (250 ml) white wine
1 tablespoon whole mustard seeds or grainy mustard
2 to 3 tablespoons creme fraiche (page 327) or heavy cream
Warm water (optional)
Chopped fresh flat-leaf parsley or chives, for garnish
Preparation
