In a large sauté pan, heat 2 tablespoons butter. Brown the chicken pieces until golden on all sides. Reserve the chicken.
In a Dutch oven, heat 2 tablespoons butter. Add the onions and sauté until golden brown. Add the mushrooms, salt and pepper, and sauté for a few minutes until they have released their water. Add the garlic, and when fragrant, add the thyme and sage, the Chardonnay, and reduce for 5 minutes or until about ½ reminds.
Add the chicken stock, lemon juice, carrots, nutmeg and cream.
Bring to a simmer and add the flour like the Chef did in the video.
Add chicken pieces (be sure to submerge the meat). Cook slowly for about 45 minutes to one hour or until chicken comes off the bone easily. Adjust seasoning with salt and pepper to taste.
Sprinkle with finely chopped fresh parsley. Serve with mashed potatoes, egg noodles, or rice pilaf.