Preheat the oven to fan assisted 160C / 180 C / 350F / gas 4.
Heat 1 tsp oil in an oven ready skillet and cook bacon pieces until done. Remove bacon and set aside.
Mix together the corn flour and salt and coat each piece chicken in the flour mixture.
Add 2 tsp olive oil to the same skillet, then add the chicken pieces and brown them for a couple of mins on each side, remove and set aside
Add another tbsp of olive oil in to the skillet and sauté the onions for about 5 mins till soft.
Add the bacon, mustard, paprika and salt, and mix until well combined.
Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken.
Transfer the skillet to the hot oven and bake for 35-40 mins until the chicken is cooked through, adjust seasoning and serve with pasta or bread.