season your chicken thighs on both sides with salt and pepper while you heat a large skillet over medium heat
melt your butter and then brown chicken thighs on both sides until a meat thermometer reads 160℉
remove the chicken thighs from heat and rest on a plate, while you add the peeled shallots to the pan. cook for about 10 minutes until they're softened and carmelized.
deglaze the pan with your wine and add the fresh herbs along with the dijon.
whisk together and if you need to thin out the sauce a little, use starchy water (if you're making a starch on the side) or if you don't have any and need to thin it out - you can mix a little water and flour or cornstarch.
add the chicken thighs back to the pan and cook on low heat for another 5-10 minutes.
