In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the chicken thighs, browning them on all sides for about 5-7 minutes until golden brown but not cooked through. Remove the browned chicken and set aside.

In the same pot, add the remaining olive oil followed by chopped onion, diced carrots, and celery. Sauté over medium heat for about 3-4 minutes until the onions are translucent and carrots soften.

Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring well. Cook for 2 minutes, then stir in the dried rosemary, thyme, and ground sage.

Gradually add diced potatoes and sweet potatoes. Pour in the white wine and scrap any browned bits, followed by the browned chicken and enough chicken broth to cover all ingredients. Bring to a vigorous boil.

Once boiling, reduce heat to low and cover the pot. Simmer gently for about 30 minutes.

Remove lid, stir in green beans and heavy whipping cream if using. Simmer uncovered for an additional 10 minutes until thickened.