Heat a large oven proof skillet on medium high heat. While you are waiting for it to get hot, season your chicken well with salt and pepper.
Pre-heat your oven to 375.
When the pan is hot, add the coconut or olive oil and then the chicken. Brown the chicken on both sides and then remove it from the pan. Set aside for a moment.
Turn the heat down to medium, add the onion and garlic to the pan and saute for a few mins, making sure to scrape all the browned bits off the bottom of the pan.
Add the mushrooms and the thyme and saute again for a few more mins.
Add the wine and cook the sauce till the wine starts to bubble a bit. Make a slurry (or paste) with a little wine and the cornstarch and add it to the pan. Stir till the sauce starts to thicken and then add the cream.
Season the sauce to taste with salt and pepper and then return the chicken to the pan. Add the baby potatoes and place the skillet in the oven.
Cook for 25 to 30 mins or until the chicken is cooked through. Make sure to test a thick piece before you take the chicken off the heat.
Cover the chicken and let it rest for 5 - 10 mins and serve.