Chicken thigh green peas flavor

Season the chicken thighs with salt and pepper, sprinkle flour on both sides to remove any excess flour.

Add olive oil to a heated frying pan and grill chicken thighs over medium heat with the skin side down.

Once the skin is browned, turn it over, discard any excess oil from the chicken thighs, add white wine and onion in the order of lid.

Boil 300cc of water in a pot, add a pinch of salt, and boil the green peas. Once it's soft, put the asparagus in the same pot and after a minute, remove everything in a colander.

Add A to [3] and heat it, then remove only the chicken thighs into a bat.

Add the bouillon and vegetable soup to the frying pan in [5], heat it for 5 minutes and add B.

Once the whole thing is cooked, add lemon juice, salt and pepper, turn off the heat and pour over the chicken thighs.