Ingredients:-
2 Tbsp vegetable oil
4 chicken drumsticks 
3 skinless, boneless chicken breast halves (cut into 4 pieces)
Salt and freshly ground pepper
225 g small white mushrooms, quartered
1 large potato, peeled and cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
2 garlic cloves
1 Tbsp unsalted butter      
1/4 cup all-purpose flour
1 cup dry white wine
2 cups chicken stock
4 thyme sprigs
1 bay leaf
1/2 cup cream
1 Tbsp coarsely chopped flat leaf parsley
METHOD:-
Heat a large pan. Add the vegetable oil and heat until smoke appears. Add the chicken drumsticks and breasts in a single layer, season with salt and pepper and cook the chicken over moderately high heat, turning once, until golden brown, about 7 mins total; transfer the chicken to a plate. Add the mushrooms to the pan and cook until lightly browned, about 3 mins. Using a slotted spoon, transfer the mushrooms to a small bowl.
Add the potato, carrot, onion, garlic and butter to the pan and cook until the vegetables are lightly browned, about 4 mins. Stir in the flour. Pour in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme, bay leaf and chicken along with any accumulated juices and bring to a boil. Cover and simmer over moderately low heat until the potato and carrots are tender, and the chicken drumsticks are cooked through, about 15 mins. Discard the bay leaf and thyme. Stir in the heavy cream and the reserved mushrooms and season with salt and pepper.
Sprinkle with parsley and serve with hot rolls.