Preheat oven to 400ºF, pat dry
Melt the ghee or if using oil heat on stove in a large oven proof skillet. Add the shallots and sprinkle with salt and pepper. Cook until tender and start to caramelize, about 5 minutes.
Add the garlic and sauté for 1 minute, then add mustard and sauté for 1 more minute. Pour broth and wine in and bring to simmer, stirring occasionally to avoid sticking.
Turn off the heat and place the seasoned chicken pieces in the skillet, skin-side up. Place thyme and bay leaf around skillet. Place skillet in oven and cook until chicken is well browned, about 45 mins. If you have a meat thermometer it should read 165 degrees Fahrenheit in the thickest part of the meat.
Transfer chicken and shallots to a large platter. To thicken sauce place skillet on medium high heat and bring to boil, stirring for about 5 minutes. Once sauce is thickened spoon over chicken and serve!
