Preheat oven to 200 degrees or 180 degrees fan forced.

Heat 1 tablespoon oil in a large heavy based flameproof, oven proof frying pan over high heat. Season chicken on both sides with salt and pepper. Add to pan, skin side down. Cook for 3 minutes or until skin is golden brown. Turn. Transfer pan to oven. Bake for 15 minutes or until just cooked through.

Meanwhile, place potato I. A large saucepan. Cover with water. Bring to boil over high heat. Boil for 12 to 15 minutes or until tender. Drain. Return potato to pan. Add sour cream. Mash until smooth. Season with salt and pepper. Cover to keep warm.

Transfer chicken to a plate. Cover loosely with foil to keep warm. Discard excess fat from pan. Melt butter in same pan over medium heat. Add mushroom. Cook, stirring occasionally, for 4 minutes or until golden and just tender. Transfer to a bowl.

Heat 1 tablespoon of remaining oil in pan over medium heat. Cook garlic and leak, stirring for 5 minutes or until softened. Add wine. Simmer for 2 minutes. Add cream, mustard and thyme, whisking until smooth.

Return mushroom, chicken and cooking juices to the sauce. Simmer for 2 minutes or until the chicken is heated through.

Combine steamed green beans, lemon juice and remaining oil in a bowl. Season. Sprinkle chicken with extra thyme. Serve with mashed potato and beans.