1. Preheat your oven to 375°F (190°C). This is the gentle heat that will slowly coax the chicken into tender perfection.
2. Heat the olive oil in a large ovenproof skillet over medium heat. When warm, add the chicken thighs and sear them for about 4 minutes on each side until golden brown. Don’t rush this step — the colour adds flavour and locks in juices.
3. Remove the chicken and set aside on a plate. Into the same pan, add the sliced onions and cook gently for about 5 minutes until soft and translucent, stirring occasionally. The kitchen should start to smell like a warm Devon afternoon now.
4. Add the minced garlic, smoked paprika, and dried thyme to the onions. Stir for a minute until fragrant — this is where the magic starts.
5. Pour in the white wine, if using, and let it simmer for 2-3 minutes until reduced by half, scraping up any browned bits from the pan. If you skip the wine, just move straight to adding the stock.
6. Add the chicken stock, Dijon mustard, and a pinch of salt and pepper. Stir to combine, then gently nestle the chicken thighs back into the sauce.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is completely cooked through and tender. If your skillet isn’t ovenproof, you can transfer everything to a baking dish.
8. Remove the chicken and stir the cream into the sauce on the stove over low heat. Let it simmer for a few minutes until the sauce is silky and slightly thickened. Adjust seasoning to taste.
9. Return the chicken to the pan for a final warm-through, then sprinkle with fresh parsley before serving.

I still remember the first time I made this for a group of friends who’d come over after a long hike in the countryside. The way the chicken practically melted off the bone had everyone asking for seconds — and it’s a memory I often return to when I need a reminder of simple, satisfying home cooking.