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Lay chicken thighs out in mixing bowl 20 minutes before turning the stove on. Sprinkle heavily with salt and pepper, using your hands to make sure all sides of all thighs are well-coated. Set aside.
In large skillet (carbon steel works best) over medium heat, fry bacon until crispy and most of the fat has been rendered out. Take bacon and all but 1 tbsp of fat out of pan, set aside bacon.
Add chicken thighs to the hot pan skin side down. Let sit, undisturbed, for a minimum of five minutes, or until skin has developed a beautiful golden brown color. Flip over, let cook an additional five minutes until similar color forms. Remove chicken and all but 2 tbsp of fat from pan and set chicken on plate (don’t put a paper towel under the chicken, we want all those juices for later).
Add onions and mushrooms, scraping up fond off the bottom of the pan. Add tomato paste, stirring occasionally so nothing burns. Cook 3 mins. Add flour, cooking for 1-2 minutes. Add wine, scraping again. Let cook 3 minutes or until smell of alcohol fades. Add herbs. Let sit one minute. Add stock. Stir, then add chicken back into pan, along with any accumulated juices on plate. Add water to pan until chicken is nearly submerged. Simmer, uncovered, for at least 30 minutes, or until a significant amount of the liquid has reduced. Be sure to flip the chicken once or twice during then, so each side has a chance to soak in the liquid. Taste, add any salt or pepper you think it needs. You can optionally skim any excess fat on the surface of the liquid.
Kill the heat and add the frozen peas, stirring constantly for about a minute. Serve with mashed potatoes, egg noodles, or rice.