In a large heavy pan, heat the butter and brown the chicken on all sides for about 5 minutes until golden brown. You might need to do this in batches. Make sure you get good colour on it, and then season well. Next, add the garlic, wine, lemon juice and zest, thyme and bay leaves and mix thoroughly. Lower the heat to low-medium and cook with the lid on for 45 minutes. Sprinkle with fresh parsley before serving. If your pan is a bit flimsy, then you may ned to add a few splashes of water occasionally to stop it sticking (read burning).