Preheat your oven to 350°F (175°C).

Season the chicken thighs with salt and pepper on both sides, then coat with Dijon and whole grain mustards.

In a large Dutch oven, melt the butter over medium-high heat and brown the chicken thighs for 4–5 minutes on each side.

Sauté the sliced onion and shallot for about 5 minutes until translucent.

Add chicken broth, thyme, and bay leaf to the pot, bringing to a gentle boil.

Stir in the crème fraîche until fully dissolved, then return the chicken to the pot.

Cover the pot and bake for 50–60 minutes until chicken reaches an internal temperature of 165°F (75°C).

Garnish with chopped parsley before serving warm with the sauce.