Crispy Chicken with Spring Braised Vegetables


8 Pieces of Skin-on Bone-in Chicken Thighs
2 Tbsp of Olive Oil
6 Large Shallots, peeled and quartered
1 Bunch of Asparagus
3 Large Carrots, Peeled and Sliced on a diagonal
2 Medium Zucchini, sliced thick on a diagonal or ½ pound of baby Zucchini
1 cup of Fresh Shelled Peas or frozen defrosted spinach if you cant find fresh
1 Tbsp of Butter
1 Tbsp of All Purpose Flour
2 Tbsp of Dill, chopped
2 Tbsp of Fresh Parsley, chopped
1 tsp of Lemon Zest
10 Large Button Mushrooms, halved
½ cup White Wine
1 ½ cups of Chicken Stock