Step 1

Pat the chicken thighs dry with paper towels. Sprinkle the chicken with the onion powder, salt, and pepper.

Step 2

Heat 1 tablespoon of the oil in a pan on medium-high, and fry the chicken thighs for about 4 minutes on each side, until browned. Remove the chicken from the pan.

Step 3

Pour the remaining oil into the pan, and fry the mushrooms for about 4 to 5 minutes, or until browned.

Step 4

Stir the garlic, mustard, thyme, and parsley in with the mushrooms, and cook the mixture for another 2 minutes. Stir the white wine into the pan, scraping up any burnt bits from the bottom.

Step 5

Simmer the mushrooms in the wine for about 3 minutes. Stir the chicken stock and cream into the mushrooms, and bring to a boil.

Step 6

When boiling, return the chicken to the pan, and reduce the heat until the liquid is just simmering. Cook the chicken for 5 minutes on each side, then serve.