Combine the flour, poultry seasoning, paprika, kosher salt and black pepper in a large zip-top plastic bag. Add the chicken pieces and toss well to coat. Remove chicken from the bag and reserve the flour mixture.
Place a large cast iron Dutch oven over medium heat. When hot, add the olive oil and swirl to coat the bottom of the pan. Add the chicken, skin side down and cook for about 5 minutes or until the chicken is nicely browned. Remove chicken from the pan to a platter and cover to keep warm.
Add the onion, celery, and garlic to the Dutch oven and cook for 5 minutes, stirring occasionally. Add the mushrooms and continue cooking until the mushrooms have exuded most of their liquid, about 8 minutes. Stir in the reserved flour mixture and cook, stirring often, for 2 minutes more. Add the chicken broth and wine and bring to a boil. Reduce heat to low and return chicken to the Dutch oven, placing skin side up. Cover, and simmer for 25 minutes or until the chicken is done.
Sprinkle with a little chopped fresh parsley, if available. Serve with rice, noodles or mashed potatoes.
Serves 8.
