Heat oil in a large pot then add the chicken pieces and allow to brown with the lid on.
Add the carrots and onion and allow to fry for 10 minutes, stirring occasionally.
Add the white wine and allow to simmer so that the wine reduces by half.
Then add the water and stir in the KNORR Chicken Stock Pot.
Allow to simmer uncovered for 15 minutes stirring occasionally.
Add the parsley and cream then stir well and allow to simmer for a further 5 minutes.
Mix the corn flour with a little water to form a thick paste then add this to the pot and allow to simmer for 2 minutes to thicken.
Season (to taste) with salt and black pepper.