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Pat the chicken pieces dry and season both sides with salt and pepper. Heat the oil and butter 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 and feta 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.