INGREDIENTS
2 tbsp
olive oil
1 1/2 lb
skin-on chicken thighs
1 serving
salt and pepper
1/2 cup
wine
1 clove
garlic
2
shallots
1 cup
chicken broth
2 tbsp
lemon juice
1 tbsp
whole-grain mustard
12 smalls
gold potatoes
6
thyme sprigs
2 cups
peas
1 serving
garnish: thyme