Pound chicken thighs to approximately 1/4” thickness for even cooking.

In a medium-high heat pan, sear chicken with olive oil for 5-7 minutes per side, or until just cooked through. Remove from the pan and set aside.

In the same pan, add sliced onions, season with salt and pepper, and cook for about 10 minutes or until onions are slightly golden and starting to caramelize. Add a touch of olive oil if needed.

Stir in pitted olives and pine nuts. Cook for an additional 3 minutes until the pine nuts are slightly toasted.

Add balsamic vinegar and sugar to the pan. Scrape the bottom of the pan to incorporate the fond. Let it reduce for 3-5 minutes.

Place the seared chicken back into the pan along with any juices. Baste with the sauce and cook for an additional few minutes until the sauce reduces by about half.

Check the seasoning and adjust as needed. Add more sugar or salt if necessary.

To serve, place chicken on plates, top with caramelized onions, drizzle with plenty of sauce, and garnish with fresh parsley. An extra drizzle of olive oil is a plus.