Season chicken thighs generously with paprika, salt and pepper
Heat olive oil and butter in a large skillet over medium-high heat. Brown chicken on both sides, then remove and set aside
In the same pan add potatoes, onion, garlic, and mushrooms. Sauté until softened and lightly browned
Add chicken stock, salt, and fresh cracked pepper. Stir to combine
Return chicken to the pan, and place in 425 degree oven for 35-40 minutes
Remove chicken again. Stir heavy cream, mustard, and spinach into the sauce. Cook on medium heat until sauce thickens
Serve with chicken on top
