Begin by patting the whole chicken pieces dry with paper towels and seasoning generously with salt and pepper, paying special attention to rub the seasoning under the skin for maximum flavor. Preheat your oven to 400°F (200°C).

In a large Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once hot, carefully add the chicken pieces in a single layer, browning them for about 3-5 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.

In the same Dutch oven, add another tablespoon of butter, allowing it to melt. Toss in sliced brown mushrooms, diced shallots, chopped celery, and minced garlic. Sauté for about 5-7 minutes until tender and fragrant.

Sprinkle 2 tablespoons of flour over the sautéed vegetables, mixing well. Gradually pour in 1 cup of dry white wine, scraping the bottom of the pot to deglaze. Stir until the sauce thickens slightly, about 5 minutes, then add 1 cup of chicken stock.

Stir in the halved baby potatoes to the sauce mixture. Carefully place the browned chicken on top, cover with a lid, and transfer to the preheated oven, roasting for 40-45 minutes until the chicken reaches an internal temperature of 165°F (75°C).

Once cooked, remove the Dutch oven from the oven and take out the chicken pieces, setting them on a platter. Stir in 1/2 cup of cream into the sauce, mixing until smooth. Let everything rest for about 10 minutes before serving.