Mustard Chicken Thighs

Pat the chicken thighs dry with paper towels, then season both sides generously with salt and white pepper.

Heat 2 tbsp of oil in a large skillet over medium heat until shimmering.

Place the chicken thighs skin‑side down in the skillet and brown for 5–6 minutes, or until the skin is crisp and golden; flip and brown the other side for 2 minutes, then transfer the chicken to a plate and set aside on a rack.

Discard excess fat from the pan, leaving about 1 tbsp; return the skillet to medium heat.

Add the thinly sliced shallot and sauté for 2–3 minutes until it begins to soften and turn lightly brown.

Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

Pour in 1 cup of dry white wine, scraping up any browned bits, and let it reduce by two‑thirds, about 4–5 minutes.

Add 1.25 cups chicken stock, the 3 bay leaves, 2 tsp dijon mustard, 1.5 tsp salt, and 0.5 tsp white pepper; simmer and reduce the mixture by two‑thirds again, roughly 6–7 minutes.

Stir in 0.75 cup heavy cream, mixing well to create a smooth sauce.

Return the browned chicken thighs to the skillet, skin side up, ensuring they are partially submerged in the sauce.

Cover the skillet with a lid and simmer on low heat for 20 minutes, or until the chicken reaches an internal temperature of 165°F (165°F).

Uncover, remove the chicken pieces, and discard the bay leaves.

Whisk in 2 tsp whole grain mustard and the chopped parsley; cook the sauce for 1 minute to meld the flavors.

Plate the chicken thighs over a serving of mashed potatoes, spoon the mustard‑cream sauce over the top, and garnish with extra parsley if desired.