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Whisk together wine, 1/2 tablespoon of the oil, shallots, and lemon zest and juice in a wide, shallow dish. Place chicken thighs in dish and turn to coat. Cover and refrigerate for 2 hours, or up to overnight.
Heat remaining olive oil in a large skillet over medium heat. Add mushrooms and cook until they start to release their juices, about 4 minutes. Season with salt and pepper. Remove mushrooms from pan and set aside. Add pancetta to the same skillet and brown over medium heat, about 5 minutes. Set aside with mushrooms.
Preheat the oven to 400°F. Strain liquid from chicken, reserving the shallots and lemon zest and discarding the liquid. Place chicken, shallots, lemon zest, potatoes, thyme, onions, and reserved mushrooms and pancetta in a roasting pan. Stir lightly to combine ingredients. Roast for 15 minutes. Cover and continue cooking 25 to 30 minutes, basting occasionally, until juices run clear when a piece of chicken is pierced with a knife. Serve immediately.