Preheat oven to 350'.
Cook bacon in a skillet until crispy. Then transfer to a paper towel lined plate.
Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Heat the skillet over medium heat and then place the chicken skin side down. Cook until skin is browned, 6-9 minutes. Transfer chicken to a plate skin side up.
Pour off all but 2 tablespoons of fat from the skillet. Heat fat in skillet over medium and add potatoes, onion and remaining salt and cook until onions start to brown, about 4 minutes. Stirring occasionally and then add the garlic, oregano, and flour and cook for 1 minute. Watch so the garlic doesn't burn. Stir in chicken broth.
Add chicken back to skillet, skin side up, along with juices and bring to a simmer. Transfer skillet to oven and cook uncovered for 30 minutes. The chicken should register 185 degrees.
Put chicken on a serving platter. Heat skillet to medium be careful as the handle week be hot. Add sherry/vinegar then bring sauce and vegetables to a simmer. Cook until sauce is thickened, about 2 minutes. Stir in peas and continue cooking until peas are warmed and potatoes are cooked through.
Off heat, stir in 2 tablespoons of parsley. Spoon sauce with veggies over chicken. Sprinkle with bacon and rest of parsley. Serve.
