Step 1

Preheat the oven to 350 F.

Step 2

Season chicken with salt, pepper and rub with both mustards.

Step 3

In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.

Step 4

To the same pan add shallot and onion and sauté for about 5 minutes until translucent.

Step 5

Add chicken stock, scraping the brown bits off the bottom of the pan.

Step 6

Add thyme and bay leaves and bring a mixture to a boil.

Step 7

Stir in Crème Fraîche and return chicken back to the pan.

Step 8

Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.

Step 9

Garnish with parsley and serve immediately!