Preheat oven to 180°C (350°F). Pat dry chicken with a paper towel and season with salt and pepper
In a large high-sided skillet over medium heat, heat oil. Add the kitchen to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
In the same skillet melt the butter then add the green parts of spring onion, carrot, and canned mushrooms and cook until soft, for about 5 minutes. Add the flour and cook 1 minute. Pour in the wine and scrape up any bits on the bottom of the pan. Cook for about 5 minutes or until the wine is reduced by half. Pour in 1 ½ cups chicken stock thyme, and salt and pepper..
Return chicken to the pan together with the juices and bake uncovered at 180°C (350˚F) for 45 minutes.
Take the chicken out of the oven and add ½ cup heavy cream, stir until combined. Taste and season with salt if needed.