In a skillet, cook pancetta in olive oil over medium heat. Remove pancetta, and set aside on a towel lined paper plate.
Season chicken with salt, pepper and other preferred seasonings. Add chicken to the skillet skin side down and cook over medium high heat until browned on both sides, about 5 minutes. Remove and transfer to a paper lined plate.
Cook onions over low heat for 5-7 minutes, add garlic, and cook for 1 minute. Remove garlic and onions.
Add mushrooms, and sauté for 5 minutes. Transfer everything back into the pan and pour in white wine.
Bring to a boil, add a rosemary and thyme sprig, and lower the heat to to simmer for 40 minutes.
Add cream, and simmer for an additional 10 minutes.
Sprinkle with parsley, enjoy!
