Preheat – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

Season the chicken – Sprinkle the chicken with salt and pepper on both sides.

Start cooking the chicken – Heat the olive oil in a large, deep ovenproof pan over medium–high heat.

Add the chicken, skin-side down, and cook for 5 minutes or until the skin is golden and crispy. Turn and cook for another 3 minutes, until browned. Remove and set aside on a plate.

Spoon out any excess chicken fat from the pan, leaving about 2 tablespoons – turn the heat off while you do this, if it’s easier.

Make the sauce – Reduce the heat to medium–low and add the onion and garlic. Cook for 2–3 minutes until slightly softened.

Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2–3 minutes until most of the wine has evaporated.

Add the butter and, once melted, immediately add the flour. Cook, stirring, until well combined.

Reduce the heat to low and add half the chicken stock, incorporating it with the flour mixture using a whisk.

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

Add the parmesan and stir to combine.

Bake the chicken – Return the chicken to the pan, along with any resting juices. Transfer to the oven and bake, uncovered, for 40–45 minutes, until the chicken has cooked through.

If using fresh thyme, remove the sprigs.

Serve – Serve the chicken with mash and steamed greens or a fresh leafy salad. Garnish with extra thyme leaves and extra freshly cracked black pepper, if desired.