Braised Chicken With Lemon And Capers

• 8 None chicken thighs, halved
• 1/4 cup seasoned flour
• 2 tbsp olive oil
• 2 1/2 tbsp butter
• 4 None dried bay leaves
• 1 None onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tbsp harissa paste
• 1 cup white wine
• 1/2 cup chicken stock
• 2 tbsp chopped preserved lemon
• 1 oz green olives, plus extra to serve
• 1 None lemon, zested and juiced
• 1 tbsp baby capers, plus extra to serve
• 3 tbsp fresh parsley leaves, coarsely chopped

1. Preheat oven to 350u0b0F.
2. Dust chicken in seasoned flour. Heat oil and butter in a large Dutch oven over high heat. Brown chicken with bay leaves for 3-4 mins. Set aside. Add onion and garlic. Cook for 2 mins, until tender. Add harissa and cook for 1 min. Deglaze with wine then simmer for 5 mins, until reduced by 1/2. Add stock, preserved lemon, olives, lemon zest, lemon juice and capers. Return chicken and bay leaves to pan and transfer to oven, covered, for 20 mins. Uncover and bake for another 10-15 mins. Fold in extra olives and capers.
3. Serve sprinkled with parsley.

chicken, flour, olive oil, butter, bay leaves, onion, garlic, paste, white wine, chicken stock, lemon, green olives, lemon, baby capers, parsley

Taken from recipes-plus.com/api/v2.0/recipes/30747 (may not work)