Begin by patting your bone-in, skin-on chicken pieces dry with paper towels, seasoning them generously with salt and pepper.

In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat and add the seasoned chicken pieces, cooking for 3-5 minutes until golden brown.

In the same pot, add 1 tablespoon of butter and toss in sliced mushrooms, chopped shallots, diced celery, and minced garlic, sautéing for 5-7 minutes.

Sprinkle 2 tablespoons of flour over the softened vegetables, stirring to coat, then pour in ½ cup of dry white wine, scraping the bottom to deglaze.

Gradually whisk in 2 cups of chicken stock, cooking for about 5 minutes until the sauce thickens slightly.

Stir in halved baby potatoes and nestle the browned chicken pieces on top, then roast in a preheated oven at 400°F for 40-45 minutes.

Remove from the oven and stir in ½ cup of cream, letting the dish rest for 5-10 minutes before serving.