Sizzle the bacon over medium heat in a deep frying pan big enough to hold the chicken. Remove the bacon and set aside.
Brown the chicken well on all sides. Set aside and remove the excess fat.
Sautee the onions until golden brown. Return the bacon and chicken pieces to the frying pan.
Add wine, herbs, garlic and pour in the broth. Cover and simmer for 20 minutes.
Add the mushrooms to the frying pan and boil quickly. Reduce the heat and cook for 20 minutes more.
Season to taste and garnish with chopped parsley before serving.
Recipe courtesy of Knorr