Lemon Chicken

Ingredients

4 chicken thighs

1 tbsp mustard

2 lemons, juiced

½ lb asparagus, shaved or cut in to 2" half spears

5 carrots, cut into strips

1 cup cherry tomatoes

8 oz white wine

1 cup peas

oil, salt, pepper, dill

Directions

In a large bottom dutch oven or pot, heat oil and once heated add the chicken, mustard, salt, pepper and a 3/4 of the lemon juice.

Cook the chicken quickly on both side, 2-3 minutes until it begins to brown.

Add the asparagus and carrots and cook for about 8-10 minutes. Flip the chicken once during this.

Next add the carrots and tomatoes and wine cooking for about another 10 more minutes.

Add in the peas, season to taste and cook, flip the chicken and finish cooking for 3-5 minutes.