Place the chicken thighs on a cutting board,
skin side up and pat with dry paper towels.
Sprinkle with the salt and pepper. Cook skin
side down over medium heat for 15 minutes
without moving, until the skin is golden brown.
Turn the chicken pieces over and add the onions
to the pan. Be sure the onions are under the
chicken as well.
Stir occasionally until the thighs are cooked
and the onions are brown. Internal temperature
should be 155-196 degrees
Transfer the chicken to a plate and leave the
onions behind. If the onions are not brown cook
them slightly longer. Then to the onions and
the creme fraiche, white wine, Dijon mustard,
whole grain mustard. and 1 tsp of salt.
Stir over medium heat for one minute
return the chicken and the juices to the pan
skin side up. Sprinkle with parsley and serve