1.In a heavy skillet, heat 2 Tbsp. olive oil over medium-high heat until extremely hot. Add chicken, skin side down and cook until golden brown. Flip and cook the other side 2-3 minutes. Remove to a plate. (Chicken doesn’t need to be fully cooked, as it will cook some more later).
Remove any fat from the skillet. Add 1 Tbsp. olive oil and sauté onion until the onion is softened and lightly browned. Add wine and cook until only a few tablespoons remain.
Add chicken stock, cream and spice blend. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half.
Return chicken to skillet and allow to simmer until chicken is cooked, another 3-5 minutes (juices should run clear when cut).
Taste sauce and add salt and pepper, as needed.
Serve and top with parsley.