INGREDIENTS
2 lb
chicken thighs (boneless, skinless)
2 lb
broccoli (big stems removed and cut into florets)
1 1/2 lb
potatoes (fingerling or other small variety)
2/3 cup
kalamata olives (pitted, sliced)
2
shallots (cut in half longways, peeled and sliced)
1/4 cup
olive oil
1/4 cup
white wine
3 cloves
garlic (minced)
2 tbsp
lemon juice (freshly squeezed)
1 tsp
Dijon mustard
salt (to taste)
pepper (to taste)