Chicken with 2 Mustard Sauce

Time: 45 mins
Effort: Medium

4 Chicken thighs with legs and skin on
2 shallots, sliced
1 tbsp Dijon mustard
1 tbsp Grainy (old fashioned) Dijon mustard
1 tbsp olive oil
1/4 cup warm water
1/2 cup heavy cooking cream
2-3 Bay leaves
Salt & pepper

Turn oven on to 400o. Place chicken thighs (whole or cut into pieces) on a rack in a baking dish and sprinkle with salt. Bake until well done and skin is crispy. (Note: This is the recipe I posted earlier for Crispy Chicken). Meanwhile, slice shallots (not too thin) and saute them with the olive oil in a small saucepan until browned. There should be some nice residue at the bottom of the pan. Deglaze the pan with the water and simmer for a few minutes. Remove from heat and add both the mustards, cream,bay leaves and salt and pepper to taste, ensuring all is well blended. I prefer to use the back of a wooden spoon to blend sauces. Return to medium/low heat and simmer for a few minutes. Don't let the sauce overboil. Spoon on to a plate and place chicken pieces on top. Garnish with bay leaves that were in the sauce.