In a large skillet over medium high heat, stir together the 1 tablespoon of butter, olive oil, and canola oil.
Add the onion and garlic and sauté until the onion is translucent. Transfer the onion and garlic to an ovenproof casserole dish or another plate if your skillet is ovenproof.
In a large bowl mix the flour, salt, pepper, and paprika. Dredge the chicken pieces in the seasoned flour.
Sauté the chicken on both sides just until lightly browned. Do not cook it all the way.
Transfer the chicken to another plate and put aside.
Add the white wine and chicken stock to the pan and deglaze the pan. Scrape those good flavors and let it come to a boil. Then simmer until reduced to about one-third.
Lay out the sautéed onions and garlic on the bottom of your ovenproof dish or skillet. Lay out some sprigs of thyme and parsley on top.
Lay the chicken on top. Dot with the 1 tablespoon of butter.
Sprinkle some salt and pepper all over the top of the chicken.
Cover the dish or pan tightly with aluminum foil. No steam should escape.
Bake about 35-40 minutes.