4 T. butter
Splash of olive oil
2 onions, finely chopped
4-5 oz. bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
8-9oz portabellini mushrooms, sliced
2 C. Riesling (or dry white wine of your choice)
1 C. cream
Salt & pepper to taste
Handful chopped parsley

Melt the butter and oil together in a large pan. Brown the chicken pieces all over and remove from the pan. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered its fat. Add the garlic and allow to sauté for another 30 seconds before removing the mixture from the pan (leaving the fat behind). Add the mushrooms and allow to fry for 5 minutes. Add the onion and bacon mixture along with the browned chicken back to the pan. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes. Add the chopped parsley and season to taste. Serve with rice, pasta or crusty bread.