Rub chicken with smoked paprika, pepper and salt. Set aside. Heat oven to 400. Prepare saffron by chopping and adding to 1 tbs warm water. Set aside.

Fine chop the bacon and fry in an oven proof skillet.

Add enough Olive oil to fry and crisp both sides of the chicken on medium-high heat.

Add garlic, shallots, olives, capers and saffron mix. Add 1 cup of chicken stock. Place in 400 degree oven.

Bake uncovered untill chicken is done and add the rest of the stock 1/2 way through the cooking process making sure not to cook out the liquid.

Remove chicken from skillet. Add butter and cream and cook at medium heat. Add flour as needed to thicken. Be sure to add the flour to cooled liquid and then re-incorporate. Strain sauce and serve with chicken. I like adding the sauce solids to the top of the chicken, but DO what you like!