Chicken - 4 skinless boneless Chicken Thighs

1 Tbsps. paprika

1 Tbsp. black pepper

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

olive oil 1 tsp

salt

- Sauce -

half a medium white onion chopped small

4 Tbsps. olive oil

6 to 8 cherry tomatoes

1 Tbsps. thyme

1 Tbsps. parsley

3 cloves garlic smashed and chopped

3 sundried tomatoes

1 Tbsp. capers

1 lemon squeezed 3 to 4 Tbsp.

salt to taste

- Chicken

heat one pan with 2 Tbsps. of olive oil in it. add the chicken thighs to the pan. cook thighs till a crust has formed on both sides and the bottom of the pan has pieces stuck to it. remove the chicken and set aside. (the best way is to remove chicken almost fully cooked so that it can finish cooking in the sauce at the end.)

- Sauce

now that the chicken has been cooked and removed add 2 Tbsp. of olive oil and get heated then add all the fresh ingredients ( onion, garlic, cherry tomatoes)and dry (sundried tomatoes, parsley, thyme) add the lemon juice and stir with a wooden spoon, making sure to break up all the bits stuck to the bottom of the pan. now add the capers salt and pepper. at this point I like to add some more olive oil and salt and pepper.

- Finish

add cooked chicken back into the pot and make sure to flip often and add sauce to the top of chicken pieces. cover and let cook 5 more minutes so that all the flavors mix well. (if your finishing cooking the chicken then cook till an internal of 165F is reached and enjoy.)