Peel off and throw away skin of chicken; wash and dry. Take off any fat pieces and then using a knife, disconnect legs and thighs.
Cook bacon pieces in a pan over high heat until crispy, about 2 to 3 minutes. Stir in onions and mushrooms and cook 5 to 6 minutes or until tender. Mix in chicken, broth, wine, mustard, and thyme. Place a lid over pot and boil. Lower heat and continue to simmer until chicken is cooked through, about 20 to 25 minutes.
Take chicken out of pan using a slotted spoon and set aside. Raise heat to high and bring liquid to a boil and cook about 5 minutes.
Meanwhile, mix cornstarch and 2 tablespoons of water together. Stir into pot and continue cooking for another minute, sauce will become thick. Season with salt and pepper. Pour sauce over chicken.