Preheat oven to 350F and move the rack to the middle position.
Fry the pancetta on medium-high heat for 5-7 minutes until it's crispy, stirring occasionally.
Meanwhile, slice the mushrooms. Add them to the pan and cook for five minutes. Remove the pan contents and set aside.
Add the chicken to the pan, skin-down. Cook for 8-10 minutes then flip and cook for 4 minutes. If it's furiously splattering, you may need to turn the heat down a bit. Add the bourbon, cream, water, pepper, garlic, and the pancetta & mushrooms back into the pan. Give it a stir and then place it in the oven for 45 minutes.
Serve immediately. Great with mashed potatoes and a salad.
I bought a package of pre-diced pancetta that was this size. Anything similar would work fine.
Pancetta is quite salty, so I do not add any extra salt to this recipe.