Preheat oven to 350 degrees.

Heat olive oil in a large dutch oven or other oven proof pot over medium heat. Season both sides of chicken with salt and pepper. In batches, cook chicken until browned. About 5 minutes per side. Transfer to a separate platter. Set aside.

Reserve 2 tablespoons of pan drippings, add in garlic, thyme and rosemary. Cook until garlic browns slightly, stirring often, about 2 minutes.

Return chicken to pan, pour chicken stock and wine over the top. Cover and bake for 30 minutes. Remove lid and bake an additional 10 minutes. If you would like the chicken skin crispier turn on the broiler for a couple of minutes.

Remove chicken from oven. Transfer chicken to a serving platter and cover to keep warm. Place dutch oven back on the stove and turn heat to medium. Bring to a boil. Stir 1 tablespoon of hot pan drippings into the heavy cream to temper it. Reduce heat and slowly whisk tempered heavy cream into sauce. Cook 3 - 5 minutes or until sauce thickens slightly. Spoon sauce over chicken, sprinkle with parsley and serve.