INGREDIENTS

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

INSTRUCTIONS:

1. In a 30 cm HexClad Pan over medium, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink (internal temperature of 165°F/74°C), 8 minutes per side. Transfer to a plate. Discard half the chicken juice from 30 cm HexClad Pan and reduce heat to low. 

2. To the 30 cm HexClad Pan, 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.