1 tablespoon all purpose flour, plus more for dredging
3 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves of garlic, minced
1/2 cup white wine
1/2 cup chicken stock
Zest and juice of 1 lemon
1/4 cup capers, drained
1/4 cup chopped fresh flat-leaf parsley
Season chicken thighs with kosher salt and pepper and add some flour to a shallow dish for dredging. Coat each thigh in flour, shaking off any excess back into the dish, and set them on a plate.
Melt two tablespoons of the butter over medium-high heat in a large cast iron pan, then add the oil. Add the chicken and cook for about three to four minutes per side, or until nicely browned and cooked through, transfer to a clean plate.
Turn the heat down to medium, add garlic, and sauté for one to two minutes. Add one tablespoon of flour and whisk. Slowly pour in the wine and stock and continue to whisk until a sauce forms, about two to three minutes. Add the remaining one tablespoon of butter and lemon juice and whisk until creamy and incorporated. Finally, add capers and parsley and whisk to combine. Place the chicken into the sauce and let it gently warm. Garnish with lemon zest.
Serve with your favourite salad and crusty bread. Enjoy!