Heat cooking oil in a large oven-safe skillet over medium-high heat, spooning the fat over the thighs as they cook. Turn and place presentation side up before transferring to the oven 350°f (175°c) for about 10-12 minutes to cook most of the way through. Remove chicken from the oven, and place chicken to rest on a plate, in a warm spot, until your sauce is ready. Pour off all grease from the pan before making your sauce.

Return pan, with chicken brownings on the bottom, to the stovetop on medium heat. Add remaining butter and melt before adding first shallots and then garlic, along with a dash of salt and pepper, and your thyme and sweat the ingredients all together, until transparent, scraping the bottom of the pan as you go to get as much of that colour & flavour into your sauce as you can.

Now deglaze the rest of the pan with white wine getting the rest of the suc off the bottom pan and into your sauce. Reduce for about two minutes, bubbling lightly. Now add your chicken stock and reduce by about a third.

REDUCE HEAT to medium-low, and add your cream before reducing again, for about 4 minutes. At this point, your sauce should be thick enough to coat well on a spoon. Briefly remove from heat and add your mustard, whisking lightly to combine. Taste. Adjust seasoning if needed.

Return chicken and any residual juices to your pan, lightly mixin any juices into your sauce. Coat top of chicken with sauce and allow to stand over medium low-heat to reheat and finish chicken all the way through (internal temperature reading: 165° – 170°f (73° – 75°C) – about 5 minutes before finishing the dish with a handful of fresh parsley.

Serve immediately with your favourite starch and/or vegetable side.