Zesty Braised Chicken With Lemon And Capers

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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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