Begin by seasoning your chicken thighs generously with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet. Sear for about 7-8 minutes, or until the skin is golden brown and crispy. Flip them and cook for another 5-6 minutes. Once browned, remove the chicken and set it aside on a plate.

In the same skillet, reduce the heat to medium and add a little more oil if necessary. Toss in finely chopped shallots and minced garlic, sautéing for about 2-3 minutes until they become fragrant and softened.

Pour in a splash of white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Let it reduce for about 1-2 minutes.

Lower the heat and stir in the heavy cream along with Dijon mustard and whole grain mustard. Mix well and allow it to gently simmer for about 3-4 minutes until it slightly thickens.

Return the seared chicken thighs back into the skillet, skin-side up, and let it simmer on low heat for about 15-20 minutes, checking for an internal temperature of 165°F.