1-First, prepare your ingredients by chopping the bacon or pancetta and slicing the vegetables. Start by browning the 8 pieces of bone-in chicken thighs and legs in a pan with the 4 to 5 strips of chopped bacon or pancetta, using 1 tablespoon of olive oil if the pan needs it. This step helps build a deep, savory base for the dish.

2-Next, add the 1 finely chopped onion, 4 thinly sliced garlic cloves, and 250 grams (2 cups) of cremini mushrooms to the pan, sautéing them until they soften and release their aromas. Then, pour in the 500 milliliters (2⅓ cups) of dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, and let it simmer for about 40 minutes. This tenderizes the chicken and reduces the sauce to a wonderful consistency.

3-After that, stir in the 250 milliliters (1 cup) of double or whipping cream and cook for another 10 minutes until the sauce becomes rich and creamy. Season everything with salt and pepper to taste, and finish by garnishing with a handful of chopped flat-leaf parsley. For a crispy touch, you can finish the dish in the oven at 350°F to enhance the texture, as this helps keep the chicken skin crisp.