For the chicken: – chicken thighs – salt and pepper – all-purpose flour
Pat the chicken thighs dry and season them well with salt and pepper. Lightly coat them in flour—just enough to help them brown.
Heat a cast-iron skillet over medium-high heat, add a bit of oil, and sear the chicken skin-side down first until golden.
Transfer the seared thighs to a baking dish, skin-side up. Bake at 375°F (190°C) for about 25–30 minutes, or until the internal temperature reaches 75°C (165°F).
While the chicken is baking, make the sauce in the same skillet. Start by deglazing the pan with a splash of wine, scraping up the golden bits. Let it reduce a little.
If you're not using poached or oil-packed garlic, add a bit more oil and gently sauté the garlic until it's fragrant. Don’t let it brown. Add the cream, Dijon mustard, lemon zest, and lemon juice.