2 1/4 pounds medium bone-in, skin-on chicken thighs
Freshly ground black pepper
1 tbsp. olive oil
2 yellow onions, thinly sliced
2 tbsp. dry white wine
8 oz. creme fraiche
1 tbsp. dijon mustard
1 tsp. whole-grain mustard
1 tbsp. fresh parsley, chopped
Place the chicken thighs on a cutting board, skin side up, and pat dry. Season with salt and pepper on both sides.
Heat olive oil in a large cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes, until the skin is golden brown. (If the skin gets too dark, reduce heat to medium low.)
Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered (thighs are fully done once internal temperature reaches 165ºF).
If the onions aren’t browned, cook longer.
Add the wine, creme fraiche, dijon mustard, whole-grain mustard, and 1 tsp. salt to the skillet and stir over medium heat for one minute.
Add the chicken to the skillet skin-side up, sprinkle with parsley, and serve hot.