Put your chicken thighs into a large bowl and season well with coarse salt and fresh cracked black pepper. Add the mustards and paprika and mix everything together well to get all the surfaces of the chicken coated. Your hands work well here.

Heat the butter and oil in a large skillet and, working in batches, brown the chicken, skin side down first, for about 5 minutes, then flip and continue browning for another few minutes. Transfer the meat to a plate and repeat for the rest of the thighs.

Add the minced shallot to the pan drippings and saute for a minute or two to soften, stirring constantly. Add the wine and bring up to a bubble, scraping up any browned bits from the pan. Let the wine simmer for a couple of minutes, then add the stock, thyme bundle, and bay leaves. Place the chicken back into the pan and simmer, covered, for about 15-20 minutes, or until the chicken is done through. Remove the chicken thighs to a plate and remove the thyme and bay leaves.

Whisk the sour cream and grainy mustard into the sauce. You can sprinkle in about a teaspoon of Wondra flour if you'd like a little more body to your sauce. Taste at this point to add any seasonings. Nestle the chicken back in and heat everything through. Garnish with fresh parsley or thyme leaves before serving.