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Rub chicken thighs with salt and pepper. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 2 to 4 minutes on each side or until browned; transfer to plate.
Melt remaining 1 tablespoon butter in Dutch oven. Cook onions, carrot and celery in butter 4 to 6 minutes, stirring frequently, until vegetables are softened. Add mushrooms; cook 8 to 10 minutes, stirring occasionally, until mushrooms brown.
Stir in flour; cook 30 seconds to 1 minute or until flour coats vegetables and smells nutty. Stir in wine; simmer 1 to 2 minutes, stirring constantly, until thickened. Add broth and chicken. Heat to boiling. Reduce heat to medium-low; simmer 12 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce thickens. Stir in whipping cream, lemon juice and fresh herbs.