In a large heavy bottomed skillet, cook the bacon until crisp. Remove the bacon to a plate.

Salt and pepper the chicken and brown them in the bacon fat, about four minutes per side. Set aside chicken.

Discard all but about two tablespoons of the bacon grease. Saute the onion until it becomes tender and translucent. Add the grated garlic and cook for another 2 minutes. Remove the garlic and onions from the pan and set aside.

Add the butter to the pan and allow it to melt. Add the mushrooms and cook until tender.

Add a half cup of wine to the mushrooms stirring to release the bits of fond from the bottom of the pan.

Return the chicken, onion and bacon to the pan.

Add the remaining wine and bring to a simmer.

Simmer for 40 minutes.

Remove the chicken and place on a serving dish.

Add the heavy cream to the sauce. Stir and let simmer for about 10 minutes. Pour the sauce over the chicken before serving.