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Preheat the oven to 375°F.
Season the chicken with salt and let it sit at least 30 minutes while it reaches room temperature.
Spray a large 12-inch oven safe skillet with cooking spray and heat over medium heat.
Add the chicken thighs, skin down and cook until skin is crisp and browned, about 5 to 7 minutes.
Flip the chicken and turn off heat.
Scatter garlic cloves in the open areas of the pan.
Add broth and wine.
Add thyme and bay leaves in one section of the pan.
Bake for 35 minutes, then raise the oven to 400°F and bake for an additional 10 to 15 minutes.
Allow chicken to rest in the broth for at least 10 minutes.
Remove chicken from the pan and put back on the stovetop at medium high.
Add mustard, if using, and bring to a boil.
Simmer the sauce for at least 2 to 3 minutes until it reduces slightly.
Return the chicken back to the sauce and serve.