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Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle both sides of the chicken with salt and pepper.
Heat 1 tablespoon olive oil in a large (11 or 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken skin-side down in a single layer. Cook over medium heat for 7-9 minutes without moving, until the skin starts to turn golden brown. Flip the chicken and cook for an additional 4 minutes. Remove from the pan and set aside.
Add the onions to the pan and cook over medium heat until browned, stirring the onions occasionally.
Add the wine, crème fraîche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Stir in the rice and broth.
Return the chicken, skin side up, and bake for 30 minutes or until the chicken is cooked through.
Garnish with fresh parsley.