Season chicken with salt and pepper
Add the oil to the dutch oven and heat over medium-high heat
Brown the chicken about 2 minutes a side and then remove to a plate
Add the onion, potatoes and carrots to the pan and cook ~5 minutes until they brown slightly
Add the flour and toss to coat the vegetables
Slowly incorporate the broth, white wine, garlic and thyme, stirring, and let come to a boil
Return the chicken to the pan, stir, cover and reduce the heat to medium-low. Cook about 25 minutes, stirring occasionally
Taste and adjust the seasoning to your liking and serve.