Ingredients
1 tbsp. extra-virgin olive oil 4 bone-in skin-on chicken thighs kosher salt Freshly ground black pepper 3 cloves garlic, minced 2 tbsp. butter 1/4 c. dry white wine Juice of 1 lemon 2 tbsp. capers 1 lemon, sliced Chopped fresh parsley, for garnish Directions In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low. To skillet, add garlic, butter, 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 for 5 minutes, then garnish with parsley and serve.