Braised chicken with lemon and capers

Ingredients

• 8 chicken thigh fillets, halved
• 1/4 cup seasoned plain flour
• 2 tablespoon olive oil
• 30 gram butter
• 4 dried bay leaves
• 1 onion. thinly sliced
• 4 clove garlic, thinly sliced
• 1 tablespoon harissa paste
• 1 cup white wine
• 1 1/2 cup chicken stock
• 1/3 cup chopped preserved lemon
• 1/4 cup green olives, plus extra to serve
• 1 lemon, zest finely grated and juiced
• 1 tablespoon baby capers, plus extra to serve
• 1/2 cup coarsely chopped parsley