4 skinless boneless chicken thighs

1 tbsp paprika

1 tbsp black pepper

2 to 4 tbsps Italian seasonings (dried basil, oregano, thyme, rosemary)

1 tsp extra virgin olive oil

1 tbsp salt

Sauce:

1/2 medium white onion chopped small

4 tbsps of extra virgin olive oil

6 - 8 cherry tomatoes

1 tbsp dry thyme

1 tbsp parsley

3 cloves garlic smashed and chopped

3 sundried tomatoes

1 tbsp capers

1 lemon juice squeezed 3 to 4 Tbsp

1/2 cup of white wine

salt to taste

Seasoning the chicken: In a bowl add chicken, paprika, black pepper, italian seasonings and salt. Make sure the chicken is fully seasoned.

Cooking the chicken: In a medium shallow frying pan heat up olive oil and add the seasoned chicken thighs. Cook thighs flipping to the other side after two minutes. Once a nice color/crust to a nice brown crust, remove chicken from pan. The chicken will be almost fully cooked but will finish cooking in the sauce at the end. The bottom of the pan will have chicken bits stuck to it.

Making the sauce: in the pan with the previously cooked chicken add an additional 2 tbsp of olive oil on medium heat. Once the oil is hot add the onion, cherry tomatoe, thyme, parsley, sundried tomatoes, capers and squeezed lemon juice. Stir with a wooden spoon, scrapping the bottom of the pan to unstuck the bits of chicken. Lastly, add the capers salt and pepper. Optional:add a splash of white wine. I like to use Chardonnay.

Finish: Add in the cooked chicken back into the pan and make sure to flip often. Spoon the sauce to the top of chicken pieces. Cover with lid and let cook 5 more minutes so that all the flavors mix well. (Note: you will know when the chicken is cooked when the internal temperature reaches 165°F is reached). Serve with rice and Enjoy!