Turn on slow cooker to low.
Lightly coat the thighs in flour, shake off excess.

Lightly coat the thighs in flour, shake off excess.

To a large skillet or frying pan, add 2 tablespoons oil over medium-high heat. When the oil starts to ripple, add the thighs and brown a little on each side. Remove and add to the slow cooker. To the sam pan add the sausages (leave them whole for browning, or, you can cut them up if you like) and brown a little on each side. The chicken and sausages do not need to be cooked, this is just to brown and extract flavor. Transfer the sausages to the slow cooker.

To the same pan add the remaining oil. When hot, add the mushrooms and cook for a couple of minutes, stirring. Add the onion and cook until it starts to soften. Stir in the garlic, sage, rosemary, salt and pepper. Add the wine and chicken stock, mix well to pickup any brown bits. Pour over the chicken and sausage in the slow cooker. Add the carrots and submerge in the liquid. Cover and cook for 5 hours.

You can skim off any fat that rises to the top of the liquid. To thicken the liquid when the chicken is cooked, strain the liquid into a pan and bring to a simmer. Sprinkle in 1 tablespoon per ½ cup (118 ml) of liquid and use a whisk to dissolve the flour until thickened. Taste for seasoning, add salt if needed.

Brown the meat and vegetables the same way as the slow cooker. Add everything to a Dutch oven or high-sided pan. Bring to a simmer, turn the heat to low, cover and cook for about 1 hour until the chicken and vegetables are tender.