Ingredients:
3-4 boneless chicken thighs
1 sm. onion, minced
2-4 cloves garlic, roasted
1/4 c. capers
6 T. olive oil
1/3 c. fresh lemon juice
1/2 c. dry white wine (or chicken stock)
1/4 c. fresh parsley, chopped
1 T. fresh oregano, chopped

Directions:
In a large skillet over medium heat, sautee onion w/ 4 T. oil. Add chicken and brown thoroughly on both sides. Transfer chicken to a plate. Into skillet, add remaining oil, lemon juice and white wine, scraping any bits from pan for added flavor. Bring to a boil. Return chicken to pan. Add garlic, capers, parsley, oregano and simmer for 5 minutes. Remove chicken to platter and pour remaining skillet juices over top. Serves 3-4.

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