Makes 4-6 servings

Ingredients
1 teaspoon coriander seeds and mustard seeds
2 Tablespoons Extra Virgin olive oil
6-8 chicken thighs
Salt and pepper
¼ cup chopped onion
4 cloves garlic, minced
½ cup white wine
1 cup chicken stock
½ teaspoon thyme and rosemary
2 Tablespoons Dijon Mustard
¼ cup heavy cream

Toast the coriander and mustard seeds in a skillet then let them cool and crush them in a mortar and pestle.

Pat the chicken pieces dry and season with salt and pepper. In the same skillet heat the olive oil then brown the chicken pieces till the skin is golden brown, about 10 minutes. Add the onion and cook till softened, about 3 minutes. Add the garlic and cook one more minute. Add the wine and stock, coriander, mustard seed, thyme, and rosemary and bring to a boil, then cover and turn down to low and cook 15 minutes. Remove the chicken pieces to a platter and make the sauce.

Reduce the liquid if needed. Add the mustard and cream to the skillet and whisk to combine, then simmer a few minutes to thicken the sauce. Return the chicken pieces to the skillet and turn them to coat with the sauce. Serve.