Mix ½ cup of Dijon mustard and ¼ teaspoon of sweet paprika with a little black pepper. Coat 4 bone-in, skin-on chicken thighs and 4 chicken drumsticks, rubbing some under the skin.
Cook 1 cup of diced thick-cut smoked bacon in a large skillet for about 4 minutes, until softened and starting to brown but not crisp. Pour off all but about 1 tablespoon of fat.
Add 1 small finely diced onion and 1 teaspoon of fresh thyme leaves. Cook for about 5 minutes, until soft, then transfer to a bowl.
Brown the chicken on each side over medium-high heat, in two batches if needed, and set aside. Pour in 1 cup of white wine, scraping up the browned bits.
Return the chicken, bacon, and onion. Cover and cook over medium-low heat for 15-25 minutes, until the chicken reaches 165°F / 74°C near the bone.
Lift out the chicken. Off the heat, stir in 3 tablespoons of Dijon mustard, 1 tablespoon of whole-grain mustard, and 2 tablespoons of crème fraîche. Spoon over the chicken.
