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Season the chicken pieces with salt and pepper and set aside.
Melt the butter in large (30cm) non-stick pan or large heavy-based pot over high heat until it starts foaming.
Cook onion for 2 minutes. Add garlic and thyme, and cook for 1 minute.
Add the seasoned chicken and cook until changes from pink to white (about 3 minutes). Keep stirring so it doesn’t become watery (see note).
Add wine, if using, and simmer rapidly until it mostly reduces and the winey smell is gone.
Stir in the flour and cook for 1 minute.Pour in the chicken stock while stirring (the flour stuck on the chicken will dissolve into the liquid and thicken the sauce as it continues to cook).
Add the mustard, honey and vinegar. Bring to a simmer, stirring, and simmer on medium heat for 5 minutes until the sauce thickens to a syrupy consistency. Stir in the cream then serve over mash, rice or small pasta (risoni, small macaroni, ditalini or everybody’s favourite, alphabet pasta).