1 tbsp. extra-virgin olive oil
4 bone-in, skin-on chicken thighs
Kosher salt/Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
1/4 c. dry white wine
Juice of 1 lemon
2 tbsp. capers
1 lemon, sliced
Freshly chopped parsley, for garnish
- In a large ovenproof skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. Discard half the chicken juice from skillet and reduce heat to low.
- To skillet, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce 5 minutes, then garnish with parsley before serving.