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Preheat the oven to 200°C, gas mark 6. Put the chicken thighs on a baking tray, pat the skin dry with kitchen paper, season with salt, then roast for 50 minutes. until cooked through, with no pink meat remaining and the juices run clear.
Meanwhile, tear the mushrooms into bitesized pieces and finely chop the shallot and garlic. Set a large, nonstick frying pan over a medium-high heat. Dry-fry the mushrooms with a pinch of salt for 4-5 minutes until they have released their moisture and are starting to soften. Turn down the heat to medium, add the oil to the pan along with the shallot and cook for another 5 minutes on a medium-low heat until softened and starting to take on some colour.
Add the chopped garlic and mustard, then cook for 1-2 minutes until fragrant. Add the hot chicken stock and cream. Simmer for 5-10 minutes until the sauce has the consistency of double cream; season if needed
Prepare the rice according to pack instructions, then stir through the chives and season. Serve the chicken thighs on a bed of rice and cover with the sauce, scattering over some extra chives and seasoning with a twist of black pepper.
Enjoy with steamed green beans, if like