Crispy Chicken Thighs with Spring Vegetables

Name: Crispy Chicken Thighs with Spring Vegetables
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 1/4 lb./1 kg total); Kosher salt and freshly ground pepper; 3 oz. (90 g) bacon, cut into 1-inch (2.5-cm) pieces; 2 Tbs. extra-virgin olive oil; 3 small leeks, white portion only, thinly sliced and rinsed well; 1 bunch spring onions or green onions, white and light green portions, thinly sliced; 3 garlic cloves, minced; 3 Tbs. unsalted butter; 1/2 cup (4 fl. oz./125 ml) dry white wine; 1 1/2 cups (10 1/2 oz./330 g) shelled fava beans, lima beans or English peas; 3 oz. (90 g) sugar snap peas, halved crosswise; 2 oz. (60 g) snow peas; Squeeze of fresh lemon juice; Flaky sea salt; Fresh tarragon leaves for garnish; Fresh dill sprigs for garnish