Pat the chicken dry with paper towels then season generously with salt.
Place the chicken, skin-side down, in a large, deep pan or braised.
Place the pan over medium-high heat and allow the chicken to brown, rendering its fat, for 8-10 minutes. Flip over and cook for another 5 minutes then remove from the pan.
In the same pan, add the bacon and cook for a few minutes until it's starting to crisp.
Add the leeks and cook for another 2-3 minutes until the leeks are starting to soften.
Add the garlic, thyme and mustard and cook for a minute.
Pour in the white wine and lemon juice and allow to reduce for a few minutes.
Pour in the cream and chicken stock and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
Add the chicken back to the sauce then place in a preheated oven and allow to bake for 15 minutes until the chicken is cooked through and the sauce has reduced slightly.
Taste and adjust seasoning by adding more salt, pepper and lemon.
Serve the chicken and sauce over rice or mashed potatoes.