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1
Preheat oven to 375u00b0F.
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2
Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
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3
Sprinkle chicken thighs with salt.
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4
Cook in batches 5 to 7 minutes, until golden brown on all sides.
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5
Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
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6
Reduce heat to medium, add shallots to fat remaining in casserole.
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7
Cook, stirring, 3 to 5 minutes until softened.
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8
Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
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9
Cook 25 minutes, until chicken is cooked through.
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10
Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
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11
Return chicken thighs to turned-off oven to keep warm.
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12
Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
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13
Return skimmed liquid to casserole, along with wine.
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14
Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
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15
Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
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16
Whisk in cream and remaining mustard.
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17
Stir in contents of sieve.
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18
Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
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19
Taste and add salt and pepper if necessary.
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20
Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
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21
Garnish with thyme and serve at once.
