Combine the oil and butter in a large sauté pan over medium-high heat.

Sear the chicken on all sides, then remove from the pan and set aside.

Add the Pancetta and onions to the pan, reduce heat to medium, and sauté until Pancetta has crisped and onions are soft.

Add the mushrooms and continue to sauté until soft.

Next, add the minced garlic and sauté for an additional minute or two.

Add the chicken back to the pan.

Deglaze the pan with the Riesling. Bring to a boil, then reduce heat to medium-low and cover; allow to simmer 15-25 minutes or until chicken reaches 165F internally.

Once the chicken is fully cooked, turn the heat to high and add the heavy cream. Cook for an additional 10 minutes.

To crisp the skin on the chicken, place pan under the broiler for a few minutes. Be careful not to put it too close or for too long or the skin will burn.

Season to taste.

Garnish with parsley before serving.