1 tablespoon olive oil
8 bone-in chicken thighs, skineed (about 2 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup no-salt-added chicken stock, divided
4 teaspoons flour
1 teaspoon Dijon mustard

1 tablespoon olive oil 8 bone-in chicken thighs, skineed (about 2 1/2 pounds) 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon butter 1/2 cup chopped onion 2 teaspoons chopped fresh thyme 1 cup no-salt-added chicken stock, divided 4 teaspoons flour 1 teaspoon Dijon mustard

1. Preheat oven to 425.
2. Heat a loarge nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11x7-inch glass or ceramic baking dish. Bake at 425 for 16 minutes or until a thermometer registers 165. Remove chicken from dish; reserve drippings.
3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosed browned bits. Bring to a boil, and cook for 2 minutes or until slighly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.