Follow these steps to create your perfectly braised French Wine and Mustard Chicken:

1. Marinate Chicken: Spread Dijon mustard over the chicken thighs, ensuring they are well-coated. Let sit for about 15 minutes.
2. Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
3. Sear Chicken: Add the chicken thighs skin side down and sear until golden brown (about 5-7 minutes). Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.
4. Sauté Vegetables: In the same skillet, add sliced onions and minced garlic. Sauté until the onions are translucent (about 3-4 minutes).
5. Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pan. This is packed with flavor.
6. Add Broth and Season: Stir in the chicken broth, chopped thyme, salt, and pepper. Bring to a simmer.
7. Return Chicken: Place the seared chicken thighs back into the skillet, skin side up. Cover and reduce the heat to low for about 45 minutes.
8. Check Doneness: Ensure the chicken is cooked through and tender. The juices should run clear.
9. Finish Sauce: Remove the chicken and stir in the heavy cream into the sauce. Let it bubble for a few minutes to thicken.
10. Serve: Pour sauce over the chicken and garnish with fresh parsley before serving.

With these steps, you’ll not only create a meal but will also have the satisfaction of mastering a classic French dish.