Step 1

Combine the wine, thyme and bay leaves in a glass or ceramic bowl. Add the chicken cutlets and toss to combine. Cover with plastic wrap and place in the fridge, turning occasionally, for 3 hours to marinate. (You can do this a day ahead if you have time.)

Step 2

Preheat oven to 200C/180C fan forced. Heat the oil in a non-stick frying pan over medium-high heat. Drain the chicken and reserve the marinade. Cook the chicken, in 2 batches, skin side down, for 4-5 minutes or until golden. Transfer to a large baking dish, skin side up. Add the speck to the frying pan and cook, tossing, for 2-3 minutes or until starting to turn golden. Set aside.

Step 3

Arrange the mushroom and onion around the chicken in the dish. Pour over the reserved marinade. Scatter with the speck. Season with pepper. Bake for 40-50 minutes or until the chicken is cooked through.

Step 4

Meanwhile, place the butter and salt in a small bowl and mix until combined.

Step 5

Spoon a dollop of the butter mixture over each chicken thigh. Scatter with the parsley and sprinkle with extra salt. Serve with mashed potato.