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In a large frying pan, heat the olive oil, over medium heat.
Add the shallots, stir, and cook until soft; about 3 minutes.
Add the garlic, stir, and cook another 3 minutes. Remove from heat, and put the shallots and garlic into a small bowl.
Season the thighs with salt and pepper.
Turn up the heat on the frying pan, to medium-high; add the thighs. Cook until golden brown; about 3 – 5 minutes per side. It will depend on the heat of your stove.
Once browned, remove and set aside.
Deglaze the pan with the white wine.
Bring to a low boil, and cook for a couple minutes.
Add the chicken, and shallot mixture back to the pan.
Pour in the chicken stock, add the rosemary, tomatoes, capers, juice from 1 lemon, and the lemon slices; lower heat to a simmer. Cook until the sauce is reduced; about 20 minutes.
Serve.
Eat.