Brown the Chicken Thighs: Heat some olive oil in a non-stick pan. Brown the chicken thighs for a few minutes on each side until they are golden brown.

Prepare for Baking: Place the cherry tomatoes and the browned chicken thighs in a baking dish. Season with salt and pepper. Add the fresh herbs on top.

Bake: Bake in a preheated oven at 200ºC (392ºF) for 20 minutes.

Rest the Chicken: Once removed from the oven, cover the chicken with aluminum foil and let it rest for 5-6 minutes to keep warm.

Prepare the Mushroom Sauce: While the chicken is baking, use the same pan you browned the chicken in. Add a little more olive oil and sauté the mushrooms over high heat for 4 minutes. Add the minced garlic and sliced onion, and sauté for another 3 minutes.

Deglaze the Pan: Pour in the white wine and let it evaporate completely.

Make the Sauce: Dissolve the mustard in 1 cup of water, then add it to the pan. Add the cherry tomatoes to the mushroom sauce and let it simmer for a few minutes until the sauce thickens. Sprinkle with chopped parsley.

Serve: Serve the chicken thighs with the mushroom sauce over mashed potatoes.