Chicken with Gravy

I based this on Rachel Ray's Chicken with BLT gravy. I made a few substitutions based on what was in my pantry and the fact that I simply refuse to buy tomatoes in the winter. She made it in 15 minutes. I, however, encountered a little issue with my new meat thermometer and ended up taking just a bit longer. 


Chicken with Gravy
4 tblsp olive oil
1 package chicken thighs (Mine were bone in, which led me to need the meat thermometer, which led to this recipe taking longer than expected.)
5 slices bacon, cut into 1/2" pieces
1 medium onion, chopped
1 tblsp flour
1 cup stock (I used beef because that's what I had in the fridge, but chicken would be recommended.)
1 tblsp tomato paste
1 cup frozen peas
2 tblsp heavy cream
3/4 cup white wine
salt and pepper


Split the olive oil between two skillets and heat both over medium high heat. Salt and pepper chicken thighs. In one skillet, place the chicken thighs. Cook on approximately 7 minutes on each side, until the meat reaches 165 degrees. In the other, place the bacon. Brown the bacon. Add the onions and cook until tender. Sprinkle flour over bacon and onions and cook for 1 minute. Add stock, tomato paste, and peas. Stir and bring to simmer. Add heavy cream and stir. Remove from heat. Move the chicken to a serving platter. Deglaze the pan with the wine. Add the wine to the gravy and mix well. Pour the gravy over the chicken and serve.