Step 1

Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.

Step 2

Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.

Step 3

Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.

Step 4

Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.

Step 5

Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.

Step 6

Add cream and simmer for 10 minutes longer.

Step 7

Sprinkle with chopped parsley before serving.

Step 8

Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.