Season chicken thighs with salt and pepper. In a large skillet, heat olive oil and butter over medium high heat. Add chicken thighs to skillet, skin side down, and cook for 5 minutes until nicely browned. Turn thighs over and continue to cook for 5 minutes. Remove to a plate.

Add the minced garlic to the skillet and reduce the heat to medium. Cook for 1 minute, stirring often. Add the wine and cook, scraping up brown bits from bottom of the pan until the wine is reduced by half.

Add both mustards and the chicken broth and stir until well combined. Add the rosemary and thyme sprigs. Bring to a simmer and cook for 5 minutes. Stir in the heavy cream, salt and pepper, to taste and parsley and heat through. Remove 1/2 cup of the sauce to a small bowl. Whisk in 1 Tbsp. all-purpose flour until smooth. Whisk back into sauce in skillet.

Add the chicken thighs (skin side up) and potatoes back to the skillet. Cover and continue to cook over medium-low heat for 20 minutes. Add the green beans, cover and continue cooking for 10 more minutes or until vegetables are tender and chicken is completely cooked through. Spoon sauce over chicken and sprinkle with fresh thyme leaves. Serve immediately.