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 both sides for about 3 to 5 minutes per side. Remove the chicken from the pot and set aside.

Add the mushrooms, shallots, celery, and garlic to the skillet. Stir the vegetables to coat them in the hot butter. Cook until the mushrooms soften and release their juices, about 7 minutes. Season with the remaining 1 teaspoon of salt, remaining 1/2 teaspoon of pepper, sage, and parsley.

Sprinkle the flour over the vegetables and toss to coat. Pour in the white wine, deglazing the pot by scraping around the edges to remove any crusted bits.

Gradually add the chicken stock, about 1 cup (240 ml) at a time, stirring continuously. Let the sauce come to a boil and thicken slightly, about 5 minutes.

Add the potatoes to the sauce and stir. Top with the chicken pieces. Place the entire pot into the preheated oven. Roast 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 and let it rest for at least 10 minutes before serving.

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