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Season the chicken thighs and place them skin side down in the pan.
Sear the chicken for six minutes on both sides, then remove it from the pan.
In the same pan, add butter, diced shallots, and minced garlic over medium heat and stir.
Incorporate Dijon mustard, chicken stock, sherry cooking wine, thyme, and heavy cream, mixing everything well.
Season the sauce with additional salt and pepper to taste.
Return the chicken thighs to the pan and add a few stalks of green onion.
Reduce the heat to low and let it simmer for 15 minutes.