This is similar in some ways to the creamy pepper pork, except that the sauce has a lot more taste of mustard and less of the pepper.
Rub some whole (i.e. including skin and bone) chicken thighs with a small amount of salt and pepper. Pan fry (starting with skin side down) on a high heat to sear and seal the thighs. Transfer them, skin side up, to a baking tray and pop in the oven for about 1/2 hour to finish cooking while you prepare the sauce.
Drain off the excess fat, leaving a spoonful in the pan, and fry a couple of finely-chopped shallots until soft. Add a splash of white wine and let it evaporate. Stir in a cup or so of chicken stock, then a good tablespoon of whole grain mustard. Let that cook gently for a while, then stir in a tablespoon of mild yellow mustard *. Once that has all blended in, stir in a cup of heavy cream and simmer to thicken.
Serve the chicken and sauce with choice of carbs and healthy stuff.
* Brits take note - this is the stuff that Americans put on hot dogs, not what you would normally call mustard **.
** Unless, of course, you really do want to unclog your nostrils and lose all sense of taste for the next month.
