Preheat your oven to 325° F (163° C).

Pat the chicken pieces dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this all over the outside and underneath the skin of the chicken.

In a 3 to 5 quart (2.8 to 4.7 L) dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the skillet and brown it on the both sides, cooking it for about 3 to 5 minutes per side. Then, remove the chicken from the pot and put it back onto the plate. Set this aside for now.

To the skillet, add the mushrooms, shallots, celery, and garlic. Stir the vegetables around, coating them in the remaining hot butter. The mushrooms will soak up all of the liquid in the pan for a few minutes, then release their own juices. Once this happens, season the vegetables with the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, sage, and parsley.

When the mushrooms are softened and the onion has become transparent, about 7 minutes total, sprinkle the flour over the vegetables and toss to coat. Pour in the white wine, deglazing the pot. Scrape around the edges of the pot to remove any crusted over bits.

Then, slowly pour in the chicken broth, adding about 1 cup (240 ml) at a time, stirring as you pour. This will help the sauce to thicken gradually. Continue to stir, letting the sauce come to a boil. The final sauce should be slightly thickened, about the consistency of a thin gravy, about 5 minutes total.

Add the potatoes to the sauce and stir. Then, top the vegetables with the pieces of chicken. Place the entire pot into the preheated oven. Roast the chicken for about 40 to 45 minutes, or until a thermometer reads an internal temperature of 165° F (74° C).

Remove the pan from heat and stir the cream into the sauce. Cover the pot with a lid or tent it with foil. Leave it to rest for at least 10 minutes before serving.

Serve the dish hot, with pieces of chicken, potatoes, and mushrooms covered in the wine sauce.