In a large frying pan heat one tablespoon of olive oil and brown chicken parts seasoned with salt and pepper on each side until golden but not cooked all the way through. Remove to a plate.
To the same pan add shallots, garlic and thyme leaves and cook over low heat for 5 minutes without getting any colour on them.
Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then return chicken to the pan, spoon the sauce all over chicken pieces.
Put in the oven uncovered and cook for 45 minutes.
Take out of the oven add light/single cream to the sauce, once again baste the chicken in the sauce, put back in the oven and cook for 10 minutes longer.
Serve with rice, potatoes or roasted vegetables.
The sauce is not going to be very thick as classic French sauces never are. However, if you like your sauces thicker, add 1 tbsp of flour in step 3 right before you add wine, mustard and chicken stock.