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1
Preheat oven to 350u00b0 F. Add bacon to a large pot/pan/dutch oven on medium heat, Cook until crispy (8-10 minutes). Remove bacon using a slotted spoon onto a plate with paper towels.
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2
Pat chicken dry with paper towels, Season liberally with salt and pepper. Place skin side down on medium high heat. Cook ~6 minutes or until golden brown. Flip and repeat.
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3
Remove chicken. Dump all but ~1 tbsp of grease that has accumulated in the pot. Add onion, carrot, mushroom and garlic. Cook for ~10-12 minutes or until onions are slightly browned.
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4
Add wine, chicken stock, lemon juice, salt, pepper, and thyme. Stir and scrape the fond off the bottom of the pot.
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5
Bring everything back to a simmer and return the chicken to the pot (nestle it about halfway into the veggies and stock, skin side up). Place a lid on the pot and stick in the oven for 45 minutes.
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6
Remove lid. Crank oven to 450u00b0 F. Cook for another 20 minutes.
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7
Mix together flour and butter until something resembling a dough forms. This is called a Beurre Manie, which will help thicken the sauce.
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8
Place pot back on the stove at medium heat. Remove the chicken. Stir in frozen peas and let them get to temperature (~1 minute).
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9
Stir in the Beurre Manie. Continue cooking until everything is incorporated.
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10
Serve as is or on top of rice.
