Lemon Dijon Chicken

3 tsp Dijon mustard
1 tsp finely chopped fresh rosemary plus 2 sprigs
2 tsp finely chopped garlic
½ tsp SIDS CRAZY LEMON
1 tsp lemon juice
6 bone-in chicken thighs, skin removed
½ tsp SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
½ cup finely chopped onion
½ cup dry white wine
1½ cups chicken stock
1 tbsp butter
1 tbsp all-purpose flour
1 tbsp chopped flat-leaf parsley

In small bowl, mix 2 teaspoons of mustard, chopped rosemary, garlic and ½ teaspoon of lemon juice. Rub mixture all over chicken thighs then season with salt.
In 30 cm nonstick frypan, heat oil. Add thighs then cook 4 minutes on each side until brown. Add onion and cook 2-3 minutes until just softened. Add white wine and stir to deglaze bottom of pan. Add stock and sprigs of rosemary, increase heat to medium-high and heat to simmering. Reduce heat to medium-low, cover and simmer 10-13 minutes until juice of chicken is clear when thickest part is cut to bone. (at least 75°C) Remove chicken to plate, and keep warm.
Strain cooking liquid, discarding solids. Heat butter in same pan. Stir in flour until smooth then cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid and beat with whisk to combine. Add remaining 1 teaspoon mustard, SIDS CRAZY LEMON and remaining 1 teaspoon lemon juice then cook 1-2 minutes until slightly thickened. Spoon some of sauce over chicken and top with parsley. Serve remaining sauce on the side.