Combine the salt, pepper, nutmeg, mace, mustard, and marjoram together in a small bowl. If you wish, add the Original Seasoning. Generously season the chicken on all sides with the mixture.

Add the butter to a Dutch oven or large cast iron skillet. Melt the butter. Place the chicken in the dish and pour in the cream. Turn the chicken thighs over to coat both sides with the cream.

Cook over medium-low heat for about 30 minutes, or until the chicken is fork tender and an internal temperature of 165 degrees F. Remove the chicken from the skillet and keep warm.

Whisk the flour into the cream remaining in the skillet, until it thickens slightly into a gravy consistency.

Add the chicken back into the skillet and simmer for about 5 minutes.