Braised Chicken Thighs with Spring Vegetables - Michigan Wine Country

Ingredients

• 4-5 chicken thighs, bone in and skin on
• 2-3 ts salt, to your taste
• 1 ts cracked black pepper
• 1 TB butter, if needed
• 1 cup white wine
• Juice and zest of one lemon
• 4 TB flour
• 5 ramps, white part sliced
• 1 leek cleaned and sliced
• 1 shallot, julienned
• 2 cloves garlic, chopped
• 1 pound baby potatoes
• 3 cups chicken stock
• 1 TB chopped thyme
• 1 pound asparagus, sliced on the bias
• 1 cup frozen peas
• 1 ounce pea shoots, or sunflower shoots
• 1 TB extra virgin olive
• Fresh lemon juice to taste
• Kosher salt and black pepper to taste