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Sprinkle 1 pound of chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in ¼ cup wine and 1 tablespoon mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in ¼ cup cream and 1 tablespoon capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.