Take chicken thighs and pat dry, season all over with salt and pepper, then dredge each thigh into flour and shake off any excess. Set aside

Heat a large skillet over medium-high heat and add the butter and olive oil. Once the pan is hot and butter melted, add in a couple of chicken thighs at a time, making sure not to crowd them in the pan. Cook till golden brown, about 3 minutes per side. Add in more butter and olive oil
with each batch of chicken till all the chicken is golden brown and cooked.

Remove all the chicken from the pan, then to that same pan add lemon juice, chicken stock, and capers. Stir with a wooden spoon to get all the browned bits up from the chicken cooking and stir till simmering.

Add the chicken back into the pan in the sauce, simmer for 5 minutes, then remove the chicken to a serving platter. Then add in the remaining 2 Tbsp butter and swirl to incorporate into the sauce.

Taste for seasonings and pour the sauce over top of the chicken. Garnish with lemon wedges and fresh parsley.