Pat your whole chicken or skin-on pieces dry with paper towels. Season generously with salt and pepper, rubbing some beneath the skin for extra flavor.

In a heavy Dutch oven, melt 2 tablespoons of butter over medium-high heat. Brown the chicken pieces, skin-side down, for about 3–5 minutes until golden.

Flip the chicken to brown the other side for an additional 3 minutes, then remove from pot, leaving the drippings.

In the same pot, add mushrooms, minced shallots, diced celery, and garlic. Sauté for about 5 minutes until softened.

Sprinkle 2 tablespoons of flour over the sautéed vegetables, stir well, then gradually add 1 cup of dry white wine. Scrape up browned bits and add 1 cup of chicken stock.

Bring the sauce to a simmer, stirring continuously until it thickens slightly, about 3–5 minutes.

Stir in the baby potatoes, then nestle the browned chicken back in the pot, skin-side up and roast covered in a preheated oven at 375°F for 40–45 minutes.

Remove from the oven and stir in ½ cup of heavy cream, simmer on the stovetop for a couple of minutes.

Let the dish rest for about 5 minutes before serving. Plate the chicken and potatoes, drenching them in the creamy sauce, and garnish with freshly chopped parsley.