Wash chicken thighs, and pat dry with a paper towel. Then season with salt and rub both sides with generous amount of creole spice or your favorite spice mix.
Heat up Dutch oven or skillet with oil over medium heat ( I used a 12 inch skillet for this recipe). Place chicken thighs skin side up, brown about 4-5 minutes on each side, be very careful with the chicken, it shouldn’t burn. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
Add about 2 Tablespoons oil or more followed by onions, celery, garlic, bay leaf, thyme, and mushrooms. Sauté until soft, about 2-3 minutes. Then add the flour. Stir for about a minute.
Pour in the chicken stock and wine constantly stirring, until sauce thickens slightly, about 4-5 minutes.
Add cream – season to taste with salt and pepper; return chicken back to the pan.
Cover pot, then bring down heat to medium-low, and cook until sauce slightly thickens and chicken is almost cooked through, about 12-15 minutes. Uncover , then throw in carrots and asparagus. Cover and cook until chicken is cooked through and asparagus is tender, another 7-10 minutes.
Serve immediately with rice, potatoes or and/or side salad.