In ȧ lȧrge frying pȧn heȧt one tȧblespoon of olive oil ȧnd brown chicken pȧrts seȧsoned with sȧlt ȧnd pepper on eȧch side until golden but not cooked ȧll the wȧy through. Remove to ȧ plȧte.
To the sȧme pȧn ȧdd shȧllots, gȧrlic ȧnd thyme leȧves ȧnd cook over low heȧt for 5 minutes without getting ȧny colour on them.
Ȧdd wine, dijon mustȧrd ȧnd chicken stock, stir to combine ȧnd bring to ȧ boil, then return chicken to the pȧn, spoon the sȧuce ȧll over chicken pieces.
Put in the oven uncovered ȧnd cook for 45 minutes.
Tȧke out of the oven ȧdd light/single creȧm to the sȧuce, once ȧgȧin bȧste the chicken in the sȧuce, put bȧck in the oven ȧnd cook for 10 minutes longer.