1-Heat the olive oil in a large pan and cook the bacon or pancetta until it’s crisp; then remove it and drain on paper towels.

2-Season the 8 chicken pieces with salt and pepper, then brown them in the bacon fat over medium-high heat. Once done, set them aside on a paper towel-lined plate.

3-In the same pan, cook the finely chopped onion over low heat for 5-7 minutes until it becomes translucent, then add the thinly sliced garlic and cook for another minute. Move the onion and garlic to the plate with the chicken and bacon.

4-Brown the 250 grams of cremini mushrooms for 3-5 minutes over medium-high heat until they’re softened.

5-Return the chicken, onion, garlic, and bacon to the pan, pour in the 500 milliliters of dry white wine, and bring it to a boil.

6-Reduce the heat to low and simmer uncovered for 40 minutes, letting the flavors meld together.

7-Add the 250 milliliters of double or whipping cream and simmer for another 10 minutes to thicken the sauce.

8-Sprinkle a handful of chopped flat leaf parsley over the dish just before serving for a fresh finish.