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Season the chicken thighs with salt and pepper, and sear in a large sautée pan warmed with the vegetable oil, about 2 minutes on each side, or until browned.
Transfer the chicken to a plate, and add the diced onion and garlic until translucent. Then add potatoes and carrots until lightly browned, about 5 minutes. Then sprinkle with salt, pepper and the flour, and mix.
With heat on medium high, add the wine and reduce for 1 minute, then add the chicken stock and thighs and bring to a boil.
Lower heat to a simmer and cover the pan. Simmer for about 30 minutes, occasionally stirring.
When ready, the sauce should be thickened to a gravy consistency, sprinkle dried thyme and serve.
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