8 chicken thighs or 4 chicken legs
2 tbsp Olive oil
2 onions,thinly sliced
2 tbsp dry white wine or chicken stock
1 tbsp Dijon mustard
1 tsp wholegrain mustard
240 ml double cream
salt and pepper
Pat dry the chicken thighs using paper towel and season both sides with salt and pepper.
Heat a large frying pan and add the chicken-skin side down.
Fry the chicken for 15 minutes,then turn and add the onions and cook for a further 15 minutes.Remember the stir the onions.
After 15 minutes remove the chicken,leaving the onions in the pan.
Brown the onions and add the wine or chicken stock, creme fraiche, Dijon mustard, whole grain mustard, salt and pepper.Cook for a minute before returning the chicken-skin side up.