Zesty Braised Chicken with Lemon and Capers

bone-in chicken thighs with skin (6 ounces each)

Salt and freshly ground pepper

All-purpose flour, for dusting

unsalted butter

extra-virgin olive oil

large peeled garlic cloves

Sauvignon Blanc

chicken stock, preferably homemade

1-inch strips of lemon zest

thyme sprigs

capers, drained

bay leaf