Ingredients:

8 medium bone-in, skin-on chicken thighs similar in size (2 1/4 pounds);

Kosher salt and freshly ground black pepper;

Good olive oil;

2 cups of halved and thinly sliced yellow onions, about 2 onions;

2 tablespoons of dry white wine;

8 ounces of crème fraiche;

1 tablespoon of good Dijon mustard; 

1 teaspoon whole-grain mustard; and 

1 tablespoon of chopped fresh parsley. 

Directions:

 Place the chicken thighs on a cutting board, skin side up, and pat the chicken thighs dry with paper towels. Sprinkle the chicken with 11/2 teaspoons of salt and 3/4 of a teaspoon of pepper. Turn them over and sprinkle them with one more teaspoon of salt.

 Heat 1 tablespoon of olive oil in a large (11 to 12 inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan and one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. If the skin gets too dark, turn the heat to medium low. Turned 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 to 150 to 160° and the onions are browned. Transfer the chicken but not the onions to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.

 Add the wine, crème fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon of salt to the skillet and stir over medium heat for one minute. Return to chicken, skin side up and the juices to the skillet, sprinkle with parsley and serve hot.