In a heavy pan, add olive oil and brown the chicken thighs over medium heat. Remove and set aside.

Add chopped onions to the pan and on low heat cook until translucent and lightly coloured. Add mushrooms and cook for 2 – 3 mins until they get some colour.

Add white wine and deglaze the pan. 

Add chicken stock and dijon mustard and mix well. Add chicken back into pan and cook on low for approx 10 mins until chicken is almost cooked through. Remove chicken from pan and set aside. Add cream and allow sauce to come to a boil to cook out the raw cream. As soon as it boils reduce heat.

Make a slurry with the cornflour by adding a little water. Add this to the sauce in the pan and cook until the sauce thickens and reduces slightly. Season to taste with salt and pepper.

Add chicken back to pan and cover with sauce and cook a further five minutes on medium heat until completely cooked. Take off the heat.

Top with chopped curly parsley.