Start by generously seasoning your bone-in, skin-on chicken pieces with salt and pepper, ensuring an even coating. Allow the seasoned chicken to sit for a few minutes.

In the prepared pot, heat olive oil and butter over medium-high heat. Once hot, place the chicken pieces skin-side down, searing for about 5 to 7 minutes until golden brown. Flip and cook the other side for another 5 to 7 minutes, then transfer chicken to a plate.

In the same pot, add diced onion, chopped carrots, and celery to the drippings, stirring occasionally. Sauté over medium heat for about 5 to 7 minutes until softened and caramelized.

Add minced garlic to the pot and sauté for an additional minute until fragrant, being careful not to scorch the garlic.

Pour in dry white wine, using a wooden spoon to scrape up browned bits from the bottom. Allow to simmer for about 2-3 minutes.

Nestle the browned chicken pieces back into the pot.

Pour in chicken broth, add bay leaf, thyme, and rosemary. Season with salt and pepper, then bring to a gentle simmer.

Cover the pot and let the chicken simmer gently for 45 to 60 minutes until tender.

During the last 20 minutes of cooking, add sliced cremini mushrooms and pearl onions if desired.

Carefully remove the chicken pieces and keep warm while you prepare the creamy sauce.

Whisk in all-purpose flour until smooth to create a roux, then let it cook for a few minutes.

Gradually stir in heavy cream, continuing to simmer gently without boiling.

Stir in chopped parsley, lemon juice, and optional peas. Adjust seasoning as needed.

Return chicken pieces to the thickened sauce, gently heat through.

Serve hot, spooning creamy sauce over chicken and offering mashed potatoes, rice, or crusty bread.