Prepare the chicken by seasoning generously with salt and pepper. Pat dry and preheat the oven to 375°F (190°C).

Brown the chicken in a melted couple of tablespoons of butter over medium-high heat for 3-5 minutes per side.

Sauté sliced mushrooms, chopped shallots, diced celery, and minced garlic in the same pot for 4-5 minutes until softened.

Sprinkle flour over the sautéed vegetables and pour in white wine to deglaze the pot, simmer for 2 minutes.

Gradually stir in chicken stock and simmer for 5 minutes until the mixture thickens.

Add halved baby potatoes and return the chicken to the pot, skin side up.

Roast in the oven for 40-45 minutes until chicken reaches 165°F (74°C).

Stir in a splash of cream after removing from the oven and let rest for 10 minutes before serving.