• 4 Chicken Thighs
• 1 cup Garlic Scapes, chopped
• 1 Tbsp. Olive Oil
• 1 Lemon, sliced
• 1 cup unsalted Chicken Stock
• 1/2 cup dry White Wine
• Salt & Pepper

 Preheat oven to 400 degrees.

Heat oil in a large skillet over over medium-high flame. Carefully place the chicken, skin side down, and sear until both sides are golden brown, 2-3 minutes per side.

Remove the chicken from the pan. Add garlic scapes and sauté for a couple of minutes.

Deglaze the pan with the white wine and let simmer for two minutes. Add lemon and chicken stock and cook for about 5 minutes until liquid has reduced to half. Place chicken back in the pan, skin side up, and spoon sauce over it. Place pan in the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees, about 20-25 minutes. Check if chicken is done by slicing through the center. If juices run clear, chicken is done.