Chicken thighs with capers and white wine

• 4-6 boneless skinless chicken thighs
• Smoked paprika, tarragon, salt & pepper
• olive oil
• capers
• white wine

1. coat thighs with touch of oil, paprika, tarragon, salt & pepper
2. 1 Tbsp olive oil in nonstick pan, medium-high heat
3. Cook thighs until nearly done
4. Add capers and a couple of spoons of caper brine.
5. Add 2-4 oz wine, and cook it down by half.