Cook the Bacon: In a cast iron casserole dish, add chopped bacon or pancetta and cook in olive oil over medium heat until crispy; remove and set aside.

Brown the Chicken: Season chicken pieces with salt and pepper, then add them to the same pan, cooking in the bacon fat. Brown them for about 5-7 minutes on each side, then remove from pan.

Sauté the Aromatics: In the same pan, sauté finely chopped onions over low heat for 5-7 minutes until soft. Add minced garlic and cook for an additional minute; then remove from the pan.

Brown the Mushrooms: Brown the cremini mushrooms in the same pan for 3-5 minutes until they release their moisture and become tender.

Add Chicken and Wine: Return the chicken, crispy bacon, sautéed onions, and garlic to the pan, then pour in the dry white wine. Bring to a boil, then reduce the heat and simmer for about 40 minutes.

Stir in the Cream: Lastly, stir in the double cream and simmer for an additional 10 minutes. Serve with a sprinkle of chopped parsley for a pop of color.