Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan-forced.

Season the chicken by sprinkling salt and pepper on both sides.

In a large, deep ovenproof pan, heat the olive oil over medium-high heat.

Add the chicken, skin-side down, and cook for about 5 minutes until the skin is golden and crispy.

Flip the chicken and cook for an additional 3 minutes until browned. Remove the chicken and set it aside on a plate.

Spoon out any excess fat from the pan, leaving about 2 tablespoons. You can turn off the heat while doing this if it's easier.

Lower the heat to medium-low and add the chopped onion and minced garlic. Cook for 2-3 minutes until they soften slightly.

Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes until most of the wine has evaporated.

Add the butter and once it melts, immediately stir in the flour. Cook while stirring until well combined.

Reduce the heat to low and gradually whisk in half of the chicken stock, mixing it with the flour mixture.

Whisk in the remaining chicken stock, dijon mustard, cream, thyme, and pepper. Bring the mixture to a simmer.

Stir in the grated parmesan until well combined.

Return the chicken to the pan along with any juices that have collected on the plate.

Transfer the pan to the oven and bake uncovered for 40-45 minutes, or until the chicken is fully cooked.

If using fresh thyme, remove the sprigs before serving.

Serve the chicken with mashed potatoes and steamed greens or a fresh salad. Garnish with extra thyme leaves and freshly cracked black pepper if desired.