Skin and cut up chicken into small portions (about 2″ by 3″; brown chicken then place to the side.

dry fry sliced mushrooms in a cast iron pan until well browned on each side, add to chicken reserved.

melt seasoned butter in heavy oven proof stock pot (I use cast iron); add onions, garlic, carrots. Saute until onions are translucent. Add cornstarch to vegetables to form a roux. Continue cooking on low-medium heat until roux is a golden yellow. Stir continuously to avoid burning the roux.

Add wine, reserved chicken, mushrooms and bay leaves. Stir well to make sure all the seasoning and roux is well mixed, coating the chicken and vegetables.

Cover and cook in hot oven (400 degrees F on convection) for one hour or until chicken falls off bone.

Serve over rice or couscous.