Mustard chicken!
Take Dijon and stone ground mustard, mix with salt, pepper and paprika. Then smear and smear well all over chicken legs, even up under the skin! Let that sit for an hour.
Meanwhile in a skillet large enough to accommodate the chicken legs (2 in my case), fry up some bacon till just beginning to crisp. Remove and place on paper towels. Once cool enough to handle, chop into large pieces.
With the remaining bacon grease, fry up chopped onion till soft and translucent, bout 5 minutes. Add thyme, and stir well for a few minutes. Then using a rubber spatula, remove all of the onions and as much thyme as you can, saving them in a large bowl.
Add some olive oil. Add the chicken (save any of the mustard mix and add that to the onions) and brown each side over medium-high heat. Slightly more than golden brown as you want the fond that develops. Once each side is browned, remove the chicken and put the chicken in the same bowl as the onions and thyme. Add a splash of white wine to deglaze the pan, scraping up the brown bits or fond off the bottom.
Return the chicken, onions, thyme, any of the remaining mustard mix and the bacon to the pan. Cover and cook for 15-20 minutes over low heat. Check for doneness. When done, add a little more mustard, and sour cream and mix to form a sauce. If you feel you need more mustard or sour cream add more. If you feel the sauce is too thick, add a little warm water.