Preheat oven to 300°F.

Heat oil and butter in a Dutch oven, season chicken with salt and pepper and brown. Remove pieces to a plate as you brown them. Do not crowd them.

Add all vegetables to pan. Add thyme, poultry seasoning, pepper and hot sauce, cover and cook until softened but not brown about 10 minutes. Add wine and bring to a boil and reduce to about 1/4 cup liquid left. Add chicken stock, sour cream and lemon. Nestle chicken thighs in mixture and bring to a low simmer, cover and place in the preheated oven and cook for 1 hour.

Add chives, serve in shallow soup bowls. Great with rice, pasta or bread.