Cream Chicken with White Wine Sauce

INGREDIENTS
1 tbsp olive oil
2.5lb / 1.2kg chicken pieces, bone in thigh & drumsticks are ideal (Note 1)
1 tbsp / 15g butter / 0.5oz butter
3 garlic cloves, crushed
1 onion (brown, white, yellow), finely chopped (~1 cup)
5oz/150g bacon, diced
2 cups / 500ml dry white wine (Note 2)
1 cup / 250mlchicken broth / stock or water
2 tsp fresh thyme leaves (or 1 tsp dried)
¾ cup / 185ml cream (pouring or heavy cream, but not low fat cream)
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DIRECTIONS
1. Preheat oven to 180C/350F.
2. Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and brown both sides then remove. Drain excess fat from skillet.
3. Reduce heat to medium high, melt butter then cook garlic and onion for 3 minutes. Add bacon and cook until golden.
4. Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
5. Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin. The chicken should be very tender.
6. Remove chicken or move to side. Stir cream into sauce and season with salt and pepper to taste. Garnish with plenty of parsley. Serve with creamy mashed potatoes!