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Heat ½ tbsp oil in a large, high-sided frying pan over a medium heat, then fry the leeks with a pinch of salt for 5 minutes until softened; transfer to a plate. Meanwhile, tip the flour onto a large plate; season. Toss the chicken in the flour until evenly coated. Add the remaining 1 tbsp oil to the pan, increase the heat to medium-high and fry the chicken for 2-3 minutes on each side until golden brown.
Meanwhile, in a jug, mix together the stock, lemon zest and juice and capers. Turn the heat down to medium-low, pour in the stock mixture, season and bring to a gentle simmer. Cook for 5 minutes or until the sauce has thickened slightly and the chicken is cooked through, no pink meat remains and the juices run clear. Add the softened leeks and the parsley, then stir together with the chicken to combine; cook for a further 2 minutes. Serve with a sprinkle of extra parsley leaves and lemon wedges and crusty bread on the side, if liked.