Pat the chicken dry and season with salt and pepper.
Heat 1 tbsp olive oil in a pan and heat on medium. When oil it shimmery and hot, place in the chicken skin side down. Sear for 15 minutes or until the chicken’s skin is very golden and crispy. Flip and cook for another 15 minutes, or until cooked through. (internal temp is 155-160 degrees F) Remove from the pan and set aside.
Add onions to the pan and cook until caramelized, about 30 minutes. Add the wine- deglaze and reduce until almost evaporated.
Add the crème fraiche, mustard, salt and pepper to taste. Add chicken stock as needed to loosen the sauce slightly.
Add the chicken thighs back to the sauce to warm through and serve hot!
