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1
Preheat the oven to 425.
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2
Season 4 of the chicken thighs with salt and pepper and lay them boned-side up on a plate.
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3
In a small skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderate heat.
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4
Add the onion and cook, stirring frequently, until translucent, about 5 minutes.
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5
Add the garlic and cook, stirring, for 1 minute.
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6
Cut the remaining chicken thigh into 1/2-inch pieces and transfer to a mini food processor.
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7
Add the egg white and pulse 12 to 15 times, until the chicken begins to form a ball.
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8
Scrape into a small bowl and add the sauteed onion and garlic and the bread crumbs and parsley; mix well.
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9
Using lightly moistened hands, spread one fourth of the stuffing on each seasoned chicken thigh to within 1/2 inch of the edge of the meat.
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10
Gently roll up the thighs; the stuffing should hold the rolls together.
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11
In a medium, nonstick, ovenproof skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil over moderate heat.
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12
Add the stuffed chicken thighs, cover and cook until well-browned on the bottom, about 5 minutes.
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13
Turn the thighs and cook until browned on the second side, about 2 minutes longer.
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14
Sprinkle the capers around the chicken and roast uncovered for 15 to 20 minutes, until a thermometer inserted in the center of the thighs registers 150.
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15
Transfer the chicken and capers to plates and serve.
