Heat oil and butter in Dutch Oven over medium-high heat.
Season boneless, skinless chicken thighs generously with salt and pepper.
Working in batches, brown chicken on both sides, then remove to sheet pan or plate.
While chicken is browning, chop one onion, 3 celery stalks, and 3 carrots.
Add veggies plus garlic to Dutch oven and cook for 5 minutes to soften veggies.
Add 1.5 cups wine, scraping bottom of pan. Reduce by half for about 3 minutes.
Reduce heat to medium and sprinkle 1/3 cup flour over veg. Stir and cook for 2 minutes.
Pour in 4 cups broth, 1 cup water, and 1 cup wild rice. Stir until heated through-about 5 min.
Add chicken back in plus juices from plate.
Add bay leaf.
Stir, cover, reduce heat to low and cook about 35 minutes or until chicken and rice are cooked.
Chop chicken in pot with salad choppers.
Pour in 1.5 cups half and half.
Then one tsp each of thyme, rosemary, and sage.
Mix in torn kale and let summer another 10 minutes. Add more salt and pepper if desired.
Spoon cranberry chutney over top-boil cranberries, sugar, lemon, and soup seasonings until thick.