Ina Garten , serve with Basmati Rice

INGREDIENTS

8 Medium skin on, bone in thighs (2 1/4 lbs)

salt & pepper

Olive oil

2 C halved and thinly sliced onions (2 onions)

2 TB dry white wine

8 oz crème fraîche

1 TB Dijon mustard

1 tsp whole grain mustard

1 TB chopped parsley

DIRECTIONS

Dry thighs, sprinkle with 3 tsp salt & 2 tsp black pepper

Heat 1 TB oil med heat, large cast iron skillet. When oil is hot, place chicken skin side down- 15 min w/out moving until skin golden brown.

Turn chicken thighs, add onions (under thighs) heat 15 min. Stir onions occasionally until onions browned.

Transfer thighs (NOT onions) to plate to rest

Add wine, crème fraîche, mustards & 1 tsp salt to skillet, stir over medium heat.

Return thighs skin side up,& juiciest skillet. Sprinkle with parsley.