Instructions:
Sear the Chicken
In a large pot or deep skillet, heat olive oil and 1 tbsp butter over medium-high heat. Season chicken with salt and pepper, then brown on all sides (about 5–7 minutes). Remove and set aside.
Sauté Vegetables
In the same pot, lower the heat and add the remaining butter. Cook onions, garlic, carrots, and mushrooms for 5 minutes until softened.
Make the Sauce
Sprinkle the flour over the veggies and stir for 1 minute. Pour in the white wine (if using) and let it reduce slightly. Add the chicken broth and thyme. Stir well.
Simmer the Chicken
Return the chicken to the pot. Cover and simmer for 25–30 minutes on low heat, until the chicken is tender and cooked through.
Finish with Cream
Stir in the heavy cream and let it simmer for 5 more minutes. Adjust seasoning with salt and pepper.
Serve
Sprinkle with fresh parsley. Serve hot with rice, mashed potatoes, or crusty bread.
