Make a lengthwise slit in each thigh and cut out the bone.
Sprinkle inside with chives, salt, and pepper.
Fold to original shape; secure with wooden picks.
Coat chicken with flour.
In wok melt butter over medium-high heat.
Add chicken; brown about 5 minutes on each side.
Add wine; cover and simmer over low heat 30 minutes or till done.
Skim fat from pan juices.
Stir cream and mustard into juices; cook and stir till smooth and slightly thickened.
Return chicken to wok; heat through.