Begin by patting dry the bone-in, skin-on chicken pieces with paper towels. Generously season both sides with salt and pepper.

In a dutch oven, melt 2 tablespoons of butter over medium-high heat until it sizzles. Add the seasoned chicken pieces, skin side down, and brown for about 3-5 minutes.

Turn them over to brown the other side for an additional 3-5 minutes, then transfer the chicken to a plate and set aside.

In the same pot, add 8 ounces of sliced mushrooms, 2 finely chopped shallots, and 1 diced celery stalk. Sauté over medium heat for about 7 minutes.

Sprinkle 2 tablespoons of flour over the sautéed mixture and stir to combine. Slowly deglaze with 1 cup of dry white wine.

Gradually add 1 cup of chicken stock, stirring continuously until the sauce thickens slightly, about 3-5 minutes.

Add the prepared baby potatoes into the pot, stirring gently. Nestle the browned chicken pieces back into the pot.

Preheat your oven to 375°F (190°C), then transfer the pot to the oven and roast for about 40-45 minutes until the chicken reaches 165°F (74°C).

Once roasted, carefully stir in 1 cup of heavy cream. Allow the dish to rest for 5-10 minutes.