1 tbsp. extra-virgin olive oil
4 bone-in, skin-on chicken thighs
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
1. In a 12'' 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+), 8 minutes per side. Transfer to a plate. Discard half the chicken juice from 12'' HexClad Pan and reduce heat to low.
2. To the 12'' 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.