Heat up and season the chicken. Preheat the oven to 350°F and place a rack in the center of the oven. Wet the chicken with paper towels and pat dry. Toss together the smoked paprika, garlic powder, dried thyme, and salt and pepper to taste in a small bowl. After seasoning the chicken with the spice combination, cover every surface of the chicken with the spices using your hands—or disposable gloves, if preferred. Next, put away.

Settle the bacon. Place the chopped bacon in a large 11–12 inch oven-safe pan or braiser and heat it over medium-high heat. Cook until the bacon is crisp, stirring often. Next, remove the bacon with a slotted spoon and place it on a dish covered with paper towels, reserving the rendered bacon drippings in the skillet.

Grill chicken. Skin-side down, put the chicken into the skillet. Allow the chicken to cook, unaltered, for two to three minutes, or until the skin has taken on a deep, golden sear. After that, turn the chicken over and let it sear for another one to two minutes. Keep in mind that the chicken won’t be done at this point. Place the chicken that has been seared on a fresh platter.

Cook. After lowering the temperature to medium, add the butter to the skillet. When fully melted, include the onions. The onion should take two to three minutes to soften while stirring occasionally. Next, add the mushrooms and sauté, tossing and simmering with the onion for 2 to 3 minutes, or until the mushrooms are gently golden brown. Cook the garlic for a further one to two minutes, or until it’s lovely.

Add flavorings and cook. In the middle of the skillet, make a small well and add the dijon mustard and Worcestershire sauce. Stir thoroughly to incorporate with the onion mixture. Using a wooden tool, swirl the white wine into the pan after adding the bay leaves and scraping out any particles that have gathered at the bottom. Simmer the skillet for five minutes.

When sauce is done, add chicken. Add the cream and cheese parmesan and stir. Return the seared chicken to the pan with any remaining juices that have gathered, then scatter the leftover bacon slices over the chicken. Remove from stovetop heat after that.

Cook the chicken. After putting the pan in the oven, cover it, and cook for 25 to 30 minutes, or until an internal thermometer reads 165°F for doneness in the chicken.

Assist. Take the pan out of the oven, throw away the bay leaves, and sprinkle chopped parsley over the dish. Pour some sauce over the chicken and serve this coq au vin blanc as is, or, if you’d prefer, serve it with your favorite sides, such crusty bread and mashed potatoes. Have fun!