Season the chicken with salt and pepper.
In a small bowl, whisk together the heavy cream, Dijon mustard, tarragon, lemon juice and paprika. Set aside.
Heat the oil in a large skillet over medium-high heat.
Place the chicken thighs, skin side down, and brown the chicken until skin is crispy, about 5-7 minutes. Flip the chicken pieces over. Pour 1 cup of chicken stock and 1 cup of water and simmer the chicken until fully cooked, about 20 minutes, adding more water if it’s running low, ½ cup at a time.
Remove the chicken from the skillet and set aside.
Pour the sauce into the skillet, stirring constantly until the sauce thickens slightly, about 2-3 minutes.
Drizzle the sauce over the chicken. Serve and enjoy.