Creamy Wine Sauce Roasted Chicken

Preheat oven to 325°F (163°C).

Pat chicken pieces dry. Mix 2 teaspoons salt and 1/2 teaspoon pepper, rub over and under chicken skin.

Melt butter in dutch oven over medium-high heat. Brown chicken 3-5 minutes per side. Remove and set aside.

Add mushrooms, shallots, celery, and garlic to pot. Cook until mushrooms release juices. Season with remaining salt, pepper, sage, and parsley.

Sprinkle flour over vegetables. Add wine to deglaze. Gradually add chicken broth, stirring until sauce thickens to gravy consistency.

Add potatoes to sauce. Place chicken on top. Roast 40-45 minutes until chicken reaches 165°F (74°C).

Remove from heat, stir in cream. Let rest covered for 10 minutes before serving.