Creamy Dijon Chicken Recipe

Add oil to the pan and warm up on high heat.
1 tbsp olive oil
Sprinkle each thigh with salt, pepper and herbs de Provence on both sides.
4-6 chicken thighs, ½ tsp salt, ¼ tsp pepper, 1 tsp herbs de provence
Once the pan is heated, add the chicken without crowding. If you have a smaller pan, fry the chicken in batches setting aside the seared chicken as you cook it. Brown chicken on both sides for about 3-4 minutes per side.
Add stock to the pan and turn the heat down to medium. Scrape the bottom of the pan to remove the frying bits and integrate them into the sauce. Add the thyme and cook for about 5 minutes turning the chicken halfway.
3/4 cup chicken stock, 1 tsp dried thyme
Add the Dijon mustard and stir to incorporate well. Cook for a couple of minutes then add the cream. Once again stir to combine.
2 tbsp Dijon mustard, ½ cup heavy cream
Cook for about 10 minutes turning the chicken once or twice to drench in the sauce and to make sure it is cooked through. The internal temperature should be 165°F as measured by a meat thermometer.
Make the slurry by combining the flour and water in a small bowl and add it to the pan stirring vigorously to prevent clumping. This step is only required if you prefer a slightly thicker sauce.
1 tsp flour, 2 tsp water
Cook for another 3-5 minutes to let the sauce thicken further.
Serve the chicken on a bed of rice with extra sauce poured over the top.