Preheat the oven to 325°F and have ready a 4-6 quart Dutch oven or braiser. Place chicken on a work surface and pat excess moisture away with paper towel. Mix 2 teaspoons Kosher salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and oregano in a small bowl. Drizzle chicken with 1 tablespoon of oil, sprinkle over the spices, and rub all over to adhere.

Add 2 tablespoons of oil to a Dutch oven over medium-high heat. Once the oil has come to temperature, place chicken in a single layer, skin side down, searing in batches as necessary. Sear for about 2-3 minutes, then flip and sear 2 minutes more. Remove chicken from the Dutch oven and set aside on plate.

Add carrots and onion to the Dutch oven and stir to coat in oil and pan juices. Cover and cook for about 4-5 minutes. Remove lid, add garlic, and stir for about 1 minute more.

Add the flour and stir to coat. Add the red wine and stir until completely incorporated. Add the broth about a ½ cup at a time, stirring well after each addition. Next, add the Dijon mustard, followed by 1 teaspoon Kosher salt and 1 teaspoon black pepper. Add the herbs, followed by the chicken and any juices accumulated in the plate.

Cover and place in the oven for 45 minutes. Remove from the oven, add the mushrooms, and push down with a cooking utensil to submerge under liquid. Return to the oven and cook 45 minutes more.

After the cooking time is up, garnish with parsley or fresh herbs, if desired. Allow to cool slightly and enjoy!