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Preheat oven to 325-degrees F.
In a dutch oven or heavy bottomed oven proof pan/baking dish, heat oil over medium-high heat.
Salt and pepper chicken on both sides. Lightly dredge chicken in flour. When oil is heated, add chicken to pan; brown each piece for about 1-2 minutes each side. Remove chicken and set aside.
Add butter to pan, scraping up any bits from bottom of pan.
Add mushroom and cook, stirring occasionally, for 5 minutes.
Add onions, carrots, garlic, thyme salt, and pepper. Cook, stirring occasionally, for 5 minutes.
Stir in wine, chicken stock, parsley and bay leaf. Add chicken, tucking into sauce.
Cover and transfer to oven. Cook at 325-degrees F for 2 ½ hours.
If sauce is not thick enough, remove chicken and cook sauce on stovetop over medium-high heat until slightly reduced and desired thickness.