- 8 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 2 medium yellow onions, sliced
- 8 garlic cloves, chopped
- 2 tablespoons chopped fresh oregano leaves
- ½ cup dry white wine
- Juice of ½ of one lemon
- ½ cup pitted Greek olives
- Lemon slices for garnish (optional)
- Pat the chicken pieces dry and season both sides with salt and pepper. Heat the oil over medium-high heat in a Dutch oven or other heavy-bottomed pot. Working in batches, place four of the chicken thighs in the pan, skin-side down, and fry for 3-4 minutes or until the chicken is browned and releases from the bottom of the pot. Turn the chicken and brown the other side for 3-4 minutes. Remove from the pot and set aside. Repeat with remaining four chicken thighs.
- Add the sliced onions to the pot and saute for 6-8 minutes. Add the garlic and oregano, followed immediately by the white wine. While the wine is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.
- Return the browned chicken to the pot skin-side up and nestle the pieces into the onion mixture. Squeeze the lemon juice over the top.
- Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes, or until cooked through. Remove the cooked chicken from the pot and stir the olives into the onion mixture. Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.