Chicken Thighs with a Dijon cheesy sauce

4 chicken thighs with skin and bone
6 Tbl flour
Salt/pepper
Garlic powder
Paprika
Olive oil
1 cup beef stock
1 4oz can of sliced mushrooms
3 sprigs fresh thyme
1 tsp dried tarragon
1 heaping Tbl Dijon mustard
1/3 cup heavy cream
3-4 Tbl Parmesan cheese

The key to this dish is caramelizing the skin of the chicken. From that all the good flavors are developed.
Dredge the thighs in the flour that is seasoned with the salt, pepper, garlic powder and paprika. Heat on medium, just enough oil in a skillet to cover the bottom of the pan really good. Brown chicken skin side down till nice and brown approximately 10 minutes and then turn over and continue to brown the other side. Remove chicken from pan and drain off all but 2 Tbl oil. Be sure to leave all the nice browned bits (aka flavor) in the pan. On medium heat add the mushrooms and cook for 5 minutes. Add stock and whisk in the Dijon mustard, thyme and tarragon. Turn down heat to medium low and stir in cream. When combined, add chicken back in the pan, cover and simmer till chicken is cooked through. Mine took about 12 minutes. Move the chicken to one side of the pan and add the cheese to the sauce. Serve the cheesy sauce over the chicken and adorn with a little chopped chive.
I served with some roasted asparagus and a small caprese salad with fresh mozzarella. I guess Ron must have loved it...he did all the dishes! Ciao Bella!