Skillet Chicken With Pancetta, Torn Olives & Caramelized Lemons Recipe On Food52

Ingredients

• 1 to 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 1 tablespoon plus 3/4 teaspoon Dijon mustard, divided
• 2 tablespoons olive oil, divided
• 1/2 teaspoon Aleppo pepper, or to taste
• Kosher salt, to taste
• 1/4 pound pancetta, thin slices or coarsely chopped
• 2 small lemons (Meyer or regular)--one for slicing, one for juicing
• 1 tablespoon sugar
• 1 large (or 2 small) shallot, thinly sliced (about 3/4 cup)
• 3/4 cup chicken stock
• 1/2 cup water
• 1/2 cup Castelvetrano olives, pitted and torn into irregular pieces
• Large handful of coarsely chopped dill or parsley