1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth.
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours.
3
Preheat the oven to 350°F.
4
In a large skillet, heat the canola oil. Add the flour and cook, stirring, until golden, 10-15 minutes. Add the onion and cook until soft, 5-7 minutes. Add the sherry vinegar, chicken stock and bring to a boil, whisking constantly. Add the mushrooms and soy sauce and return to a boil. Reduce the heat to a simmer and cook for 15-20 minutes. Adjust the seasoning to taste.
5
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes.
6
Add the rice, salt, olive oil, and 2 cups of water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through. Stir in the parsley and peas.
7
Divide the rice and peas between plates. Top with a chicken thigh and mushroom sauce.