Remove the skin from the chicken pieces. Place flour in a large bowl and dredge the chicken pieces in the flour.
Heat the oil in a 5 quart saute pan and saute the chicken pieces on both sides. Proceed in two batches so you don't overcrowd the pan and the chicken can brown nicely. Remove them to a sheet pan when they are done.
Remove the saute pan from the heat while you spread mustard on top of the chicken pieces.
Place the saute pan back on medium high heat and add the bacon and shallots. If there is any flour left in the bowl you used to dredge the chicken, add it to the pan as well. Saute briefly until shallots are soft. Add the wine to the pan and stir well, then add the chicken bouillon.
With tongs, carefully place the chicken pieces back in the pan, mustard side up. The chicken should not be completely covered by the liquid.
Bring to a boil, then lower the heat, cover with a lid and simmer 45 min.
When ready to serve, remove the chicken pieces to a warm serving dish, add the creme fraiche to the pan and stir. The sauce should be thick enough to coat the back of your spoon. Taste and adjust seasoning with salt and pepper to your taste. Pour the sauce over the chicken and serve.