Preheat the oven to 350F

1. In a large, deep frying pan, heat a drizzle of olive oil. Season the chicken with salt and pepper and brown chicken until golden and crispy but not cooked completely. Remove and reserve on a plate.
2. To the same pan add chopped shallots, garlic and thyme leaves and cook on low heat for about 5 minutes or until the shallot is translucent.
3. Add wine, dijon mustard and chicken stock, whisk to combine and bring to a boil, then add the chicken back to the pan, spoon the sauce all over chicken pieces.
4. Place in the pre-heated oven for 20 minutes or until the chicken reaches 165F. 
5. Serve with pasta, rice, potatoes or fresh vegetable of your choice.