• Cut up chicken into breasts, thighs, and leg pieces, leaving the skin on. Sprinkle lightly with salt and pepper.
• Place ½ cup flour in a large bowl or bag, add the chicken pieces and toss to coat.
• Add 1 tablespoon cooking oil to a wide-bottomed pot, such as a Dutch Oven, or 12" skillet set over medium heat. Brown the chicken pieces on each side, working in batches if needed. Once browned, remove and set aside (chicken will still be raw). Any leftover burnt flour in the pot can be poured out and removed, but be careful as the oil is hot.
• Add an additional tablespoon of cooking oil to the pot along with chopped carrots. Saute for 3 minutes, then add onion and celery and continue to saute for an additional 8 minutes, then add garlic and saute for 2 more minutes. Remove vegetables from pot and set aside.

Gravy

• Set the pot on medium low heat and add butter. Once melted, sprinkle in flour and continue to whisk to prevent burning. Cook the flour/butter mixture until it begins to turn nutty in color, while continuing to whisk.
• Add half and half a few splashes at a time, while whisking to combine. Then add chicken broth in the same manner. Finally add soy sauce, Worcestershire sauce, and thyme.
• Return vegetables to the pot with the gravy and add chicken pieces in a single layer. Let gently simmer on low for 35 minutes, or until all pieces reach an internal temperature of 165 degrees and gravy has thickened.
• Serve on chicken on plates with a ladle of vegetables and gravy poured over the top.