Searing the Chicken

1. Heat a skillet over medium to medium-high heat and add olive oil.
2. Season chicken thighs with salt, pepper, and a pinch of paprika.
3. Place the chicken in the skillet skin side down. Let them sit without moving for 6-8 minutes until golden and crispy.
4. Flip the chicken and cook for another 3-4 minutes until golden but not fully cooked through.

Sautéing the Vegetables

1. Remove chicken from the skillet and set aside on a plate.
2. Drain excess fat from the skillet, leaving some for flavor.
3. Add butter and leeks, cooking until soft and sweet.
4. Add mushrooms and cook until browned, allowing them to sit against the pan between stirs.
5. For the last minute, add minced garlic.

Building the Sauce

1. If using wine, pour it in and scrape up any browned bits. Let it bubble for a couple of minutes.
2. Add chicken broth and Dijon mustard, then bring to a gentle simmer.
3. Stir in the cream and thyme.

Simmering the Chicken

1. Return the chicken to the skillet, skin side up.
2. Lower the heat and cover loosely. Let simmer for 18-25 minutes until chicken reaches 165°F.
3. Let chicken rest in the sauce for a few minutes off heat.

Finishing Touches

1. For serving, finish with chopped parsley and a squeeze of lemon for brightness.
2. Serve with crusty bread, rice, or your choice of sides.