Chicken in white wine

Melt the butter in a casserole dish and pour the oil in.

Put in the bacon and let it colour a little, then add the onions and garlic.

Leave to cook over a low to moderate heat until the onions have softened.

Remove the bacon and onions and drain on kitchen towel.

Add the chicken pieces and brown them lightly on all sides.

Add the mushrooms and cook for a few minutes.

Return the bacon and onions to the pan and pour in the wine.

Bring to a quick boil and then turn it down to a simmer.

Cook at for about 25 minutes, turning the chicken occasionally.

Take the chicken out of the pan and pour the cream in.

Season with salt and pepper and stir in the chopped parsley.

Boil at a fairly high heat so that the cream starts to thicken slightly and then put the chicken back in.

Best served hot.