Start by patting the chicken pieces dry with a paper towel. This step is crucial—it gets the skin nice and crisp when it hits the skillet. You want that golden brown glow! Season with salt and pepper liberally.

In a large skillet over medium-high heat, add the olive oil. Once it shimmers, carefully place the chicken skin-side down. Cook for about five to six minutes until wonderfully golden. Flip the chicken and cook for another five minutes. Remove the chicken from the skillet and set aside.

Now, into that glorious chicken fat, toss in the chopped bacon. Cook until it's crispy and the fat has rendered, about four to five minutes. You’re creating a flavor base here that’s hard to beat! Once done, remove the bacon and drain on paper towels, leaving the drippings behind.

In the same skillet, turn down the heat slightly, then add the smashed garlic and diced onion. Stir them around for about three minutes. This allows the flavors to meld together. It should smell heavenly.

Next, pour in the dry white wine. Make sure to scrape up any flavorful bits stuck to the bottom of the pan. It's like getting a bonus layer of flavor! Bring it to a boil and let it cook for about two to three minutes until it reduces slightly.

Now add back the chicken with any juices it released. Pour in the chicken stock, thyme, and Dijon mustard. This is where flavor magic happens! Let this simmer for about 15 minutes, so the chicken soaks in all that goodness.

Finally, reduce the heat to low and pour in the heavy cream. Stir until it combines smoothly with the sauce. Let it gently bubble for about five minutes. You'll notice the sauce thickening and becoming luxuriously creamy.

Stir in that crispy bacon, and give it a taste test. Adjust seasoning if necessary.