Ingredients:

• 1 tbsp olive oil
• 1 onion finely chopped
• 4-5 strips of bacon/pancetta chopped
• 4 garlic cloves thinly sliced
• 8 chicken pieces on the bone thighs and legs
• 250 g Shiitaki mushrooms whole or halved
• 500 ml Chardonnay
• 250 ml whipping cream
• salt & pepper to taste
• handful flat leaf chopped parsley

Method:

• Cook bacon or pancetta in a tablespoon of olive oil, when cooked remove from pan and place on paper hand towel to absorb excess fat.
• Salt and pepper the chicken pieces and brown them in same pan of bacon fat over medium to high heat. Remove from pan and set aside on a paper towel-lined plate.
• Cook chopped onion, garlic and mushrooms over medium heat for 5-7 minutes.
• Return chicken and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
• Add cream and simmer for 10 minutes longer.
• Sprinkle with chopped parsley before serving.
• Serve with creamy mashed potatoes or rice and steamed cabbage.