Step 1

. Position a rack in the middle of the oven and then preheat the oven to 350°F. Pat the chicken dry with paper towels. In a small bowl, combine the salt/pepper- to taste, garlic powder, dried thyme, and smoked paprika- stir the spices well to combine. Season the chicken with the spice blend and then use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken, coating all surfaces. Then set aside.

Step 2

. Add the chopped bacon into a large, oven-safe skillet/braiser (about 11-12 inches) over medium-high heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving the rendered bacon drippings in skillet.

Step 3

. Place the chicken into the skillet, skin-side down. Let the chicken sear, undisturbed, until the chicken achieves a deep, golden sear on the skin, about 2-3 minutes. Then flip the chicken to sear on the other side, about 1-2 minutes. Note: the chicken will not be fully cooked through at this stage. Set the seared chicken aside onto a clean plate.

Step 4

. Reduce the heat to medium and add the butter into the skillet. Once melted through, add the onions. Sauté the onion, stirring every so often, until softened, about 2-3 minutes. Then add the mushrooms, stirring and cooking along with the onion until lightly golden brown, about 2-3 minutes. Add the garlic and continue cooking for another 1-2 minutes until nice and fragrant.

Step 5

. Create a small well in the center of the skillet and add the worcestershire and dijon mustard, and stir well to combine with the onion mixture. Add the white wine and bay leaves, and use a wooden utensil to stir the wine into the skillet, scraping up any bits collected along the bottom. Bring the skillet to a simmer for 5 minutes.

Step 6

. Stir in the cream and parmesan cheese. Sprinkle the reserved bacon pieces into the skillet and return the seared chicken back into the pan along with any residual juices that have collected. Then remove from stovetop heat.

Step 7

. Place the skillet into the oven, uncovered, to cook for 25-30 minutes- cooking until the chicken registers 165°F when checked with an internal thermometer for doneness.

Step 8

. Remove the skillet from the oven, discard the bay leaves, and garnish dish with chopped parsley. Spoon some sauce over the chicken and serve this coq au vin blanc as-is or pair with your favorite sides like mashed potatoes + crusty bread, if desired. Enjoy!