1.   Preheat the oven to 400° F or 200 C

2.   Rinse the chicken thighs under running water or vinegar rinse, then pat dry with paper towels and season both sides with salt and pepper

3.   Place an oven proof skillet or Dutch oven onto your stovetop, set to medium high heat. Add the oil and heat until the oil is shimmering. Place the chicken, skin-side down, into the skillet or Dutch oven. Sear until the skin is a golden-brown and crispy, about 5 minutes. Flip to the other side and cook about 2 minutes. Transfer the chicken to a plate

4.   Add the shallots to the pan with all the drippings, and cook over medium heat, about 1 minute. Add the broth, white wine vinegar, smooth mustard and whole-grain mustard and bring to a brisk simmer. Cook for 5 minutes. Place the chicken into the skillet, skin-side up, and also pour in any juices on the plate

5.   Transfer the skillet uncovered to the preheated oven. Braise in the oven for 20-25 minutes

6.   Remove from the oven and place on stovetop element. Remove the chicken pieces and place on a plate. Add the heavy cream and stir well as you cook on medium heat for 5 minutes. To serve, place the chicken back into the pan, on top of the sauce. Sprinkle the chopped parsley on top