Preheat oven to 180ºC.
In an ovenproof dish sauté onion in oil for a few minutes, add bacon and brown.
Add crushed garlic and chicken thighs then stir until chicken has browned.
Add rice and pour stock in slowly while stirring it all together, cover and put into oven.
Cook for 35 minutes stirring once halfway through cooking.
Remove from oven then add butter, parmesan and peas. Gently fold together until butter has melted.
Season to taste, garnish with parsley and more parmesan.
