Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Preheat the oven to 350°F.

Place the chicken thighs into a large bowl or onto a platter, and sprinkle in a couple of generous pinches of salt and black pepper, then add in 1 tablespoon of the Dijon mustard, plus the teaspoon of paprika and 1 teaspoon of the herbes de Provence.

Rub the seasoning into the chicken thighs well, then set the thighs aside for a moment.

Place a large braiser, deep pan or Dutch oven (at least 4 quart) over medium to medium-high heat, and drizzle in about 1 tablespoon of olive oil. Once hot, and working in batches, add in the chicken thighs skin-side down, and allow them to brown for about 4 minutes on that first side.

Flip the thighs and brown on the other side for about 2 to 3 minutes, then remove from pan and hold on a large plate while you repeat with the remaining chicken thighs. Set the thighs aside for a moment.

If there is an abundance of grease/fat in the pan, spoon out just enough so that about 2 tablespoons remain (you may not need to remove any), and add in the sliced onions, plus a pinch of salt and pepper.

Sauté the onions for about 4 to 5 minutes, until they soften and begin to become golden. Next, add in the garlic, plus the remaining 2 teaspoons of herbes de Provence, as well as the Dijon mustard, and stir until aromatic, about 30 seconds to 1 minute.

Then, pour in the white wine and allow it to bubble up and reduce for about 2 to 3 minutes, or until the pan is fairly dry.

Sprinkle in the flour and stir it into the onion mixture, cooking that a bit for about 30 seconds. Then, switching to a whisk, whisk in the chicken stock until the sauce is smooth.

Add the baby potatoes into the pan evenly, nudging them into the sauce, and then nestle the seared chicken thighs atop of those. Bring things to the simmer for a moment, then remove the pan from the stovetop and place into the oven, uncovered, and bake the chicken and potatoes for 50 minutes, until the chicken is deeply browned and the potatoes tender.

Remove the chicken and potatoes from the oven, and allow things to rest for about 10 minutes.

Finally, sprinkle over the thyme, and serve the chicken and potatoes in shallow bowls just as is, or with warm bread to sop up the savory sauce.