Preheat your oven to 325°F (165°C).

Generously season the bone-in, skin-on chicken thighs with kosher salt and freshly ground black pepper.

In a heavy-bottomed Dutch oven, melt unsalted butter over medium heat. Add chicken thighs skin-side down, searing for 2-3 minutes until golden brown. Remove chicken and set aside.

In the same pot, add cremini mushrooms, thinly sliced shallots, and chopped celery. Sauté for 5-7 minutes until tender.

Add minced garlic and cook for about 1 minute, stirring frequently until fragrant.

Sprinkle all-purpose flour over sautéed vegetables, stirring for about 1 minute until lightly browned.

Carefully pour in dry white wine while scraping browned bits from the bottom. Allow to simmer for a couple of minutes.

Add chicken stock, baby gold potatoes, thyme, rosemary, and bay leaf to the pot.

Return seared chicken thighs to the pot, nestling them among the vegetables and potatoes. Bring to a gentle simmer.

Bake uncovered for 40-45 minutes until chicken reaches an internal temperature of 175°F and potatoes are tender.

Stir in heavy cream after baking and adjust seasoning with salt and pepper.