Ingredients
- 8 medium bone-in, skin-on chicken thighs (2¼ pounds)
- Kosher salt and freshly ground black pepper
- Good olive oil
- 2 cups halved and thinly sliced yellow onion (2 onions)
- 2 tablespoons dry white wine
- 8 ounces crème fraîche
- 1 tablespoon good Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon chopped fresh parsley