In a small bowl, combine the crushed garlic, 1 tsp parsley, 1/2 tsp thyme, and 1/2 tsp rosemary. Rub the mixture over the chicken thighs. Season generously with salt and pepper.
Preheat oven to 180°C (160°C fan-forced).
Heat 1 tbsp olive oil in a large oven-safe pan over medium-high heat.
Add the chicken thighs, skin-side down. Cook for 5 minutes each side until golden and opaque throughout.
Transfer the pan to the oven and cook for a further 20 minutes until the chicken is cooked through (internal temperature of 75°C). Remove chicken to a plate and set aside.
Return the pan to medium heat. Add 2 tsp olive oil.
Add the minced garlic, 1 tsp parsley, 1/2 tsp thyme, and 1/2 tsp rosemary. Sauté for 1 minute until fragrant.
Stir in the Dijon mustard and a2 Milk® Full Cream. Season with salt and pepper.
Bring to a boil. Add the cornflour mixture to the centre of the pan, stirring quickly until the sauce thickens slightly.
Reduce heat and simmer gently for 1 minute to thicken further.
Return the chicken to the pan, spooning sauce over the top.
Sprinkle with sliced spring onions and extra fresh herbs if desired. Serve immediately.
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