Instructions: Melt butter in a large skillet over medium heat. Add onion and cook until soft, 5 to 10 minutes.

Smear chicken pieces on all sides with mustard. Season generously with salt and pepper. Increase heat to medium-high and add thighs to skillet, working in batches so you dont overcrowd them. Cook, turning occasionally, until lightly browned. Remove to a plate and keep warm while you cook the remaining thighs.

Return all the chicken to the skillet. Add 1/2 cup wine. Tie the parsley, thyme and bay leaf in a square of cheesecloth and add to the skillet. Cover, reduce heat to a steady simmer, and cook about 15 minutes. Uncover, turn chicken and add more wine if necessary. Cover and continue cooking 15 to 20 minutes, until chicken is cooked through.

Remove skillet from heat and use tongs to move chicken pieces to a serving platter. Remove the herb bundle and use tongs to squeeze juices back into the skillet before discarding. Add cream to the skillet and stir with a wooden spoon to mix with the cooking juices.

Pour over the chicken on the platter and serve.

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