Season flour, add chicken and toss to coat, shaking off any excess.
Heat half of oil in a large heavy-based saucepan on high. Cook chicken in batches for 5 minutes, until browned. Remove from pan. Heat remaining oil in pan on medium and cook onion, garlic, carrot and mushroom for 5 to 7 minutes, until softened. Return chicken to pan and add stock and thyme. Bring to boil.
Reduce heat to low, cover and simmer gently for 30 minutes, until chicken is cooked through. Serve with crusty bread.