creamy garlic butter chicken

rub the chicken thighs with seasoning

heat oil in a skillet

add chicken thighs

sear both sides until golden brown

remove from skillet

add butter

add garlic and black pepper,  stir until butter is melted

add white wine, cook until reduced

add chicken stock and mustard, bring to a boil

add cream

add chickpeas

stir in Parmesan

season with salt

return chicken to skillet

nestle garlic between chicken, sprinkle with thyme and sage leaves

place in the oven, roast for about 30 minutes