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Active Time : 25 minutes
Total Time : 1 hour 30 minutes
Makes 4 servings
8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves
1 1/2 cups Sauvignon Blanc
1 1/2 cups chicken stock, preferably homemade
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf
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1st Keep
 nomoregrays
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