5 minutes, 5 ingredients, endlessly tasty!

3 tablespoons olive oil (divided)
3 chicken thighs (boneless, skin-on, pounded 1/4-inch thick)
1/4 pound slab bacon (small diced)
3 cups Brussels sprouts (ends trimmed, shaved)
3/4 cup dry white wine
2 teaspoons Dijon mustard
1 tabelspoon unsalted butter
Kosher salt and freshly ground black pepper (to taste)

Heat two large skillets over medium-high heat.
Season the chicken on both sides with Kosher salt and freshly ground black pepper. To a large cast-iron skillet over medium-high heat, add 3 tablespoons of the olive oil. Arrange the 3 pieces of chicken skin side-side down in the pan and cook until golden brown, about 3 minutes. Add the bacon pieces to the pan, around in the open spaces around the chicken. Flip the chicken and cook 2 minutes.
Add the Brussels sprouts and wine. Stir in the mustard and butter and allow to cook until the sauce reduces and thickens to a glaze like consistency, about 30 seconds. Season with Kosher salt and freshly ground black pepper.
Remove from the heat. Plate the chicken legs and top each piece with Brussels sprouts. Spoon sauce over and serve.