Cooking on Orange Street: Lemon Caper Chicken Pasta

Here's a quick, easy dinner we cooked up this past week when we got home late and didn't feel like ordering takeout:

Ingredients:

4 chicken thighs
A smattering of veggies like red pepper, (leftover) spring garlic, onion, scallion
1 can chicken stock
2 lemons
1 bottle small green olives
1 bottle capers
1 tbsp cornstarch
Salt and pepper to taste

1. Brown small chunks of chicken thigh meat in a large pot and remove quickly.
2. Saute the vegetables, except scallions, until softened.
3. Add chicken stock, olives and capers, then the browned chicken.
4. Add lemon juice.
5. Cook down stock for about 20 minutes, adding cornstarch to thicken sauce.
6. Add scallions and immediately serve over rice or pasta.