Classic Poulet à la Moutarde

Season the chicken thighs generously with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat and sear the chicken, skin-side down, until the skin is deep golden brown, about 8 minutes.

Flip the chicken, reduce heat to medium, and cook for another 8 minutes until nearly cooked through, then remove and set aside.

Add the shallots to the skillet and sauté in the chicken drippings for 2 minutes until softened.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer until reduced by half.

Whisk in the heavy cream and dijon mustard until smooth, then return the chicken to the pan.

Simmer the sauce for 5 minutes until it thickens slightly and the chicken is cooked through.

Stir in the fresh thyme and adjust seasoning before serving.