Chicken in White Wine with Potatoes

1. On a plate, stir together 3 tablespoons of the flour and the salt and pepper. Lightly coat both sides of each chicken piece with the flour mixture and shake of the excess.

2. In a wide frying pan over high heat warm the oil. Add the chicken pieces in batches and saute, turning once, until browned, about 2 minutes on each side. Transfer to a plate and set aside.

3. Reduce the heat to medium, add the shallots, carrot, and celery and saute until softened, about 4 minutes. Stir in the mushrooms and saute for 1-2 minutes longer. Then stir in the garlic and sprinkle in the thyme. Raise the heat to high, pour in the wine, and deglaze the pan, stirring to remove any browned bits from the pan bottom.

4. Return the chicken to the pan and return to a boil. Add the potatoes and reduce the heat to medium low. Cover and simmer until the chicken is opaque throughout and the juices run clear and the potatoes are tender, about 25 minutes.

5. Meanwhile, in a small bowl, using your fingers, mix together the butter and the remaining 1 tablespoon flour to form a paste. When the chicken is ready transfer the pieces to a warm platter. Drop the paste into the sauce bit by bit, stirring to mix. Bring to a boil over high heat and cook, stirring until the sauce is thickened, about 5 minutes.

6. Spoon the sauce over the chicken, garnish with parsley and serve.