1-First Steps: Prep and Sear Begin with preparation that takes about 10 to 15 minutes: Preheat your oven to 400°F (200°C) and pat 2 pounds of bone-in chicken thighs dry, seasoning them generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large cast iron or oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 6 to 8 minutes until the skin turns crisp and golden-brown, then transfer it skin-side up to a plate and remove excess fat, leaving about 1 tablespoon in the skillet.

2-Building the Sauce: Next, add 1/2 cup diced shallots to the skillet and cook for about 3 minutes until softened. Pour in 1/2 cup dry white wine, scraping up the browned bits from the pan, and let it evaporate for another 3 minutes. Stir in 1 cup low-sodium chicken broth and 2 tablespoons whole-grain Dijon mustard, bringing the mixture to a simmer. It’s this step that infuses the sauce with rich, tangy notes.

3-Finishing in the Oven: Return the chicken to the skillet along with any juices, and braise uncovered in the oven for 15 minutes or until the internal temperature reaches 165°F (74°C). Once done, transfer the chicken to a platter. For the sauce, place the skillet back on medium-high heat, whisk in 2 tablespoons Dijon mustard, and simmer for 2 minutes to reduce slightly. Finally, remove from heat and whisk in 2 tablespoons heavy cream until smooth, seasoning to taste with salt and pepper. Serve garnished with coarsely chopped fresh parsley if desired.