Preheat oven to 325°F (163°C). Pat chicken pieces dry with paper towels. Combine 2 teaspoons salt and ½ teaspoon pepper and rub over and under the chicken skin.

Melt butter in a large Dutch oven over medium-high heat. Brown the chicken for 3 to 5 minutes per side until golden. Remove and set aside.

In the same pot, sauté the mushrooms, shallots, celery, and garlic in the remaining butter. Once mushrooms release their juices, stir in the remaining salt, pepper, sage, and parsley.

When the onions are translucent (about 7 minutes), sprinkle the flour over the vegetables and toss to coat. Add the wine and deglaze the pot, scraping up all the flavorful browned bits.

Gradually stir in the chicken stock, one cup at a time, and bring to a gentle boil. Let simmer for about 5 minutes until slightly thickened.

Add the halved potatoes, stir to coat in the sauce, and return the chicken pieces to the pot, skin-side up.

Transfer the uncovered pot to the oven and roast for 40 to 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and stir in the cream. Cover and let rest for 10 minutes before serving for enhanced flavor and tenderness.

Serve warm with sauce spooned over each portion.