Preheat oven at 350F.
Remove all the extra fat from the chicken and place skin up in an ovenproof dish. Salt and pepper abundantly and sprinkle a bit of olive oil over the chicken. Bake in a hot oven for 30 minutes.
In a large with high side pan, add the olive oil and sauté the shallots, bacon, and garlic. Stir regularly. When the bacon is cooked to crisp add the wine and bring it to a boil. Lower the heat and simmer for 2 minutes and reduce to half.
Add the heavy cream and peas. Bring back to a boil before lowering the heat to a simmer. Simmer for 4 minutes stirring occasionally. Add the sage and cook at low heat for another 2 minutes.