In a pan, heat 2 tbsp olive oil on low. Add chicken thighs and about 1/2 cup of water to the pan. Cover and allow chicken to cook on medium heat. Turn after 5 minutes and then cook other side.

Slice mushrooms, shallots and garlic. In a separate pan, heat 2 tbsp olive oil on low. Add sliced shallots and grill in oil. Add minced garlic cloves to the pan and heat for just about one minute. Add 4 tbsp of butter to pan and grill mushrooms until tender and browned.

Once the mushrooms are browned, add 1/3 cup dry white wine and 1/2 cup chicken stock to the mushrooms. Break the chicken into large chunks and add into the mushroom pan. Turn the mushrooms into the chicken. Salt and pepper the dish. Squeeze 1/2 a lemon onto the dish. Turn the ingredients to combine again. Garnish with cilantro or parsley. Keep the chicken and mushrooms on low while you grill veggies for a side. Enjoy!