Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper. Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
Pour off all but two tablespoons of fat from the pan. Reduce heat to medium. Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes. Add flour and cook, stirring constantly, for a minute or two. Stir in the wine, chicken stock and cream and bring to a boil. Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.
Serve with rice, noodles or potatoes.
* Use a good gluten-free flour blend to make this recipe gluten-free.
This isn’t technically braising, because the cooking occurs uncovered. In an earlier version of this recipe, I’d cooked the chicken covered and reduced the sauce afterward, but this method is easier and the results equally good.