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Jane's Baked Chicken Thighs with Lemon, Feta and Capers

Serves 4-6
20 minutes
Cook TIME:
50 minutes
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Here's a simple delicious meal that pairs so well with our Chardonnay Napa Valley.


6 chicken thighs
¼ c. olive oil
salt and peper
1 T. red wine vinegar
¼ c. lemon juice
1 T. dried oregano
3-4 cloves garlic, minced
2 bay leaves
2 T. brown sugar
¼ c. white wine
2 T. capers
3 oz. feta cheese, crumbled


Place chicken thighs in a shallow casserole dish. Season with salt and pepper on all sides. Toss with the olive oil, vinegar, lemon, oregano, garlic and bay leaf. Cover and marinate overnight in the refrigerator.

Preheat the oven to 375°F. Bring the chicken to room temperature. Set chicken skin side up in the casserole dish. Top each piece of chicken with a little brown sugar. Scatter the capers around the dish and crumble the feta over top. Cover and bake for 30 minutes. Remove the foil and continue cooking for another 20 minutes until tender and beginning to brown.

Enjoy with a glass of Cakebread Cellars Chardonnay Napa Valley.

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