Begin by patting your chicken pieces dry with a paper towel to ensure they brown nicely. Season both sides of the chicken with kosher salt and black pepper.

Melt butter in a skillet over medium-high heat. Add chicken skin-side down and brown for 4-5 minutes. Flip and cook for 1 more minute. Remove and set aside.

Add onions and mushrooms to the skillet, sauté for about 5 minutes until onions become translucent. Add minced garlic and sauté for another 30 seconds.

Sprinkle flour into the skillet with vegetables, cook for 1 minute, stirring to eliminate raw flour taste.

Pour in white wine, scraping the bottom to release browned bits. Then add chicken stock, stirring well to combine.

Return browned chicken to the skillet, skin-side up, ensuring they're mostly submerged in the sauce.

Bring to a gentle simmer, cover, and cook for about 10 minutes on low heat.

After 10 minutes, uncover and cook for an additional 20 minutes until chicken is cooked through.

Remove the chicken, stir in heavy cream, return chicken to the pot and garnish with fresh parsley before serving.