Ingredients

3 tablespoons olive oil, divided
1-pound chicken thighs (about 4 to 6 pieces)
salt and fresh ground pepper, to taste
1 yellow onion, sliced
2 to 3 garlic cloves, minced
1-pound yukon gold potatoes (about 5 or 6 potatoes), sliced into ¼-inch rounds
salt and fresh ground pepper, to taste
1 cup chicken broth
½ cup wine (use your favorite wine)
1 sprig fresh rosemary
2 tablespoons fresh lemon juice
shredded parmesan cheese, for garnish (optional)
Lemon slices, for garnish (optional)


Method

1. In a large, nonstick skillet heat 2 tablespoons olive oil over medium-high heat. 
2. Season chicken with salt and pepper; add to skillet and cook 3 to 4 minutes on each side, or until browned. 
3. Remove chicken from skillet and set aside. 
4. Add remaining oil to skillet; add onions and cook for 1 minute. 
5. Stir in garlic and continue to cook for 30 seconds, or until fragrant. 
6. Add potatoes and season with salt and pepper. 
7. Stir in chicken broth and wine. 
8. Add rosemary sprig and turn heat up to high; bring to a boil. 
9. Return chicken to skillet and reduce heat to medium. 
10. Cover skillet with a lid and cook for 12 to 15 minutes, or until chicken is cooked through and potatoes are tender. 
11. Remove lid and stir in the lemon juice. 
12. Taste for seasoning and adjust accordingly. 
13. Optionally, top with shredded parmesan cheese and lemon slices.