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Ingredients

• 12 skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)
• 3 tablespoons thin slices garlic, divided
• 3 tablespoons chopped fresh rosemary leaves, divided
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 pound shallots, peeled and separated into cloves
• 3 pounds English peas in the pod, shelled (about 3 cups), or 3 cups frozen peas*
• 1/2 cup chopped pancetta
• 1/2 cup chopped red onion
• 2 tablespoons each chopped parsley
• 2 tablespoons butter
• 3 to 4 tbsp. fresh lemon juice

Description

The Kitchen, In Boulder, CO Has A Wine And Beer Bar Upstairs With 100 Beers As Well As Dishes From A Wood-fired Oven; This Is One Of Them.

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