Heat the oil in large skillet over medium-high heat.
Sprinkle the chicken, potatoes, carrots and onions with salt and pepper.
Cook the chicken in the pot until golden brown.
Transfer the chicken to a large casserole.
Carefully add the carrots and onion to the skillet and cook until the onions are translucent, stirring occasionally, about 10 minutes. Carrots should caramelize a bit. Transfer to casserole with chicken.
Carefully add the potatoes to the skillet and cook until golden brown, stirring frequently. Add additional olive oil, as needed.
Add the garlic and sauté for 1 minute.
Transfer to the chicken, carrot and onions.
Add the wine, broth, oregano and thyme to the skillet and stir to scrape up any brown bits on the bottom of the pot. Let simmer for about five minutes.
Add 1/2 stick of butter and cook 'til butter is melted, then add to the chicken and vegetables.
Cover and bake in the oven about 30 minutes, then uncover and bake an additional 30 minutes.
Add remainder of butter just before serving to thicken up broth.