Chicken Braised in White Wine and Mustard

Not sure what I love about the combination of crisp white wine and mustard, but I am drawn to it.  I like it as a base for steamed mussels and was intrigued by it as the basis for this pretty simple chicken dish.  Serve it with rice to sop up all the great sauce.
(Chicken thighs are best for a recipe like this where they cook low and slow, but they can add fat.  If you'd like, skin the thighs before browning.  Or (and I like this option even better) prepare a day ahead, refrigerate and take the solidified fat off the top before reheating.)

Chicken Braised in White Wine and Mustard
Makes 4-8 servings, one thigh per person.

1 cup dry white wine, preferably Sauvignon Blanc (and of course, pour a glass of the same when you serve.)
3 tablespoons Dijon mustard
2 tablespoons olive oil
4-8 chicken thighs, one per person (Take the skin off if you're being extra-healthy.)
2 medium onions, sliced thinly
Salt and pepper to taste
2 tablespoons chopped parsley to garnish, if desired

Preheat oven to 450°.

Whisk wine and mustard together in a small bowl and set aside.

Heat olive oil in a large Dutch oven over medium-high heat and brown chicken thigh sides, about 6 to 8 minutes. Remove from pan and set aside.

Add the sliced onions to the Dutch oven and cook until tender and lightly browned, about 7 minutes.

Return the chicken to the pan on top of the onions and season with salt and pepper.

Pour the wine/mustard mixture over the chicken and place Dutch oven in the preheated oven.

Cook until chicken is done, about 45 minutes.

Garnish with parsley and serve over steamed rice, one thigh each, with onions and sauce.