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Ingredients

• 8 boneless skinless chicken thighs
• zest and juice of 1 large lemon
• 1 medium shallot, diced
• 2 tablespoons white wine
• 1 1/2 tablespoons extra virgin olive oil, divided
• 1 1/2 cups chanterelle mushrooms
• sea salt, to taste
• cracked black pepper, to taste
• 1/4 cup diced pancetta
• 1/2 medium red onion, cut in wedges through the root
• 4 golden potatoes or new potatoes, cut in large chunks
• 4 sprigs fresh thyme
• Mix together lemon zest and juice, shallot, wine and 1/2 tablespoon of olive oil. Place chicken thighs in a shallow dish and pour lemon juice mixture over them. Cover and refrigerate for 2 to 12 hours.

Description

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