Preheat the oven to 180°C.

Heat oil in a large saute pan on medium-high heat. Add chicken, skin side down. Season with salt and pepper and cook for 6 minutes on each side until seared and browned. Remove onto a plate. Add potatoes and carrots, toss and cook for 5 minutes until glazed. Add ¼ cup water, cover and cook for 10 minutes until tender. Remove onto a plate.

Add butter to the pan. Reduce heat to medium-low and add the onion. Cook, tossing occasionally for 12-14 minutes until onion is caramelized and softened. Add garlic, thyme, garlic powder, onion powder, mushroom powder and flour. Saute for a few minutes until toasty.

Add wine to deglaze the pan. Add milk, cream, chicken stock, salt and pepper. Using a balloon whisk, mix the sauce as it simmers until thickened and lump free. If the sauce is too thin, add some corn starch slurry to thicken it up (this is optional).

Add the cooked vegetables to the pan and place the seared chicken in the sauce. Simmer for 5-8 minutes. Cover with a lid and bake in the preheated oven for 30 minutes until everything is cooked and heated through. Remove lid and bake for another 10 minutes.

Remove from the oven. Garnish with parsley and serve hot with rice or pasta.