Season the chicken thighs with salt, pepper and paprika on both sides.

Heat a stainless steel pan and add in the olive oil when hot. Then place the chicken thighs skin side down in the pan. Make sure the heat is medium/high.

After about 4-5 minutes flip the chicken pieces over, the skin should be nice and crispy. Cook for a further 2 minutes and remove from the pan.

In the same pan add the butter and once it melts add in the chopped red onion and the garlic (chopped as well) and cook till translucent and soft.

Deglaze the pan with the white wine vinegar and the chicken stock. Add in the mustard and stir well till it forms the base of the sauce.

Add in the chicken pieces skin side up and cover and cook for about 8 minutes.

Remove the thighs and stir in cream and parsley to finish the sauce and then serve with the thighs.