Coat chicken in flour, shaking off excess. Heat oil in a large, heavy-based saucepan over high heat. Cook chicken, in batches, for 5 minutes or until browned all over. Transfer to a plate.
Drain oil from pan. Add butter to pan and heat over medium heat. Cook onion, carrot and bacon, stirring, for 5 minutes, or until bacon is crisp. Add mushroom and garlic, and cook for 3 minutes. Add wine and bring to the boil. Add stock and potatoes, and simmer, covered, for 5 minutes.
Add chicken and thyme sprigs and simmer on low, covered, for 45 minutes. Add cream and simmer, uncovered, for 15 minutes or until chicken is tender and sauce has thickened slightly. Stir in parsley prior to serving.
Notes
Yum This dish can also be slow cooked in the oven.