Heat oil in a large frying pan over medium-high heat, add chicken, skin-side down, and cook for 3 minutes, turning occasionally, until golden.
Meanwhile, heat extra oil in a flameproof casserole, add mushrooms, leek, garlic and lemon zest; cook for 3 minutes, stirring occasionally, until tender. Add wine; scraping base of pan, stir in mustard, pour in stock and NESTLÉ CARNATION Lite Cooking Cream. Bring to the boil, add chicken pieces, skin-side up, add herbs and season to taste. Reduce heat and cook for 25 minutes or until chicken is cooked and sauce is thickened.
Meanwhile in a large pot of boiling water, cook carrots for 5 minutes or until tender; drain and keep warm. Add beans to casserole dish and cook for a further 5 minutes or until beans are tender, serve with crusty bread if desired
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