In a pot, add the chicken thighs, onion, garlic, and 3-4 tablespoons of olive oil. Sauté over high heat for a few minutes, turning the thighs on both sides until browned.

Deglaze with wine, then add the rosemary, capers, olives, and 1½ cups of water. Peel the lemon, removing the skin and the white pith, and finely chop the flesh. Remove the seeds and add the lemon flesh to the pot.

Reduce the heat and let it simmer for another 20-25 minutes.