In the same pot, add the remaining oil and bacon. Fry the bacon for 3 minutes, stirring frequently, or until golden brown. Remove the bacon from the pot with a slotted spoon, place it into a separate bowl, and leave the bacon fat in the pot for added flavour.

Add the clarified butter and allow to melt. Add the diced onion and sauté for 3 to 4 minutes or until golden and translucent. Once golden, add the chopped parsley, roughly chopped thyme, and minced garlic, and sauté for 15 seconds.

Pour in the wine (or vegetable or chicken stock) to deglaze, and allow to reduce for 1 minute, stirring the whole time. Add the cream and dijon mustard, mix well, and bring the sauce to a simmer. Once simmering, add the grated parmesan cheese and season to taste, mixing well. Turn the heat to low and simmer for 7 minutes, stirring frequently.

After 7 minutes, add the chicken thighs and bacon, along with the resting juices in the bowl. Mix through well to evenly distribute the bacon and cover the chicken in the sauce, and continue simmering for 7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Add the baby spinach and mix through for 1 minute or until wilted. Turn off the heat.

Serve and garnish with extra grated parmesan cheese, cracked black pepper, and extra roughly chopped flat leaf parsley. Dig in.