Happy's Chicken Barbeque

4 large chicken thighs, skinned and boned
1 onion, chopped
olive oil
1 c red wine
salt
pepper
3 large cloves garlic, peeled and crushed
1/2 t oregano
2 T balsamic vinegar
1 T Dijon mustard
1 T barbeque sauce
1 T ketchup

Heat the olive oil in an iron skillet on medium-low heat. Add the onions and cook slowly until brown and carmelized. Remove from the skillet.

Add some more olive oil to the skillet, and raise the heat to medium-high. Place the thighs, skinned side down in the skillet. Salt and pepper to taste. Brown the meat each side for three or four minutes. Remove from the heat. Remove the meat from the skillet. Put the skillet back on the heat, and deglaze with the wine. Add the onions and the meat back to the skillet. Add the crushed garlic. Sprinkle in the oregano. Turn the heat to very low, cover the skillet tightly, and cook very slowly for an hour or so, adding more liquid if necessary (but not too much!).

Set the skillet off the heat, and remove the meat from the skillet. Use a couple of forks to shred the thighs. Return the meat to skillet. Add the vinegar, mustard, ketchup, and barbeque sauce. Simmer for 15 or 20 minutes on low heat. Serve on hamburger buns, or any other way you like your barbeque.