Preheat your oven to 400°F – 200°C.

In a mixing bowl, add flour, salt, pepper, thyme and smoked paprika and mix well. Place and coat the chicken thighs in mixture, ensure they are nicely coated all over. (wash hands well before and after).

Add olive oil to an oven proof dish and melt on moderate heat.

Place chicken pieces skin side down into the hot oil and fry until skin is golden brown. Turn over and brown other side. Approx. 3 to 4 minutes per side.

Set chicken aside in a bowl or plate to catch juices.

To the same pan on low heat, add the chopped shallot and minced garlic, cook until soft. Deglaze with white wine, reduce by half then, pour in the lemon juice  and the chicken stock. Bring to a simmer.

Once the sauce simmers, place the chicken pieces skin side up back in the pan, and bake in oven at 400°F – 200°C for 25-30 minutes.

Once cooked, remove chicken pieces and keep in warm place to rest.

Add cream to pan and reduce to desired thickness. Add lemon zest and chopped parsley to sauce at last minute, mix well and pour around chicken. Garnish with thyme, parsley and lemon pieces.