Preheat the oven to 350 degrees

Heat the olive oil over medium high heat in your chosen skillet until the oil shimmers & starts to smoke slightly.

Pat the chicken thighs dry with paper towel, and season with salt and pepper

Place 4 of the chicken thighs skin side down in your pan. Don’t move the chicken around, just let them crisp up.

While the chicken is crisping, slice the onions or shallots, mince the garlic, and cut the lemons in half so they’re all ready to go.

When each thigh has crispy golden brown skin, remove the chicken from the pan and set aside.

Place the lemons cut side down into the dutch oven so they caramelize slightly, and remove.

Add the onions or shallots to the pan. Cook, stirring, for 3-4 minutes until they soften slightly. The onions should help pick up the sticky browned bits off the bottom of the pan. You want these bits in your braised chicken.

Add the garlic, capers, tomatoes, wine, herbs, salt, and stock.

Bring to a boil, and taste for seasoning. Add salt and pepper if needed.

Add the chicken thighs skin side up - back to the dutch oven with the this delicious juicy mixture you’ve created. Add the lemons in too.

Cover with the lid and place the whole thing into your preheated oven. Cook for 20 minutes covered, then remove the lid, crank the oven to 425, and cook for another 20-25 minutes. The goal here is to crisp the skin a bit more.

Finish with fresh parsley, or other fresh herbs like chervil, chives, or tarragon