Chicken Stew with Olives and Lemon

1 pound boned, skinned chicken thighs (or breasts) rinsed and patted dry

2 T all-purpose flour

1 ½ tsp salt, pepper

2 T olive oil

2 large minced garlic cloves

1 T capers, drained and minced

grated zest and juice of 1 lemon

1 ¾ cups chicken broth

1 pound Yukon Gold potatoes, cubed

1 package (8 oz) thawed frozen artichoke hearts, quartered if large

1 cup finely chopped flat-leaf parsley

 1 cup pitted medium green olives

lemon wedges

Cut each chicken thigh into chunks. Add (in a Ziploc bag) flour, salt, and pepper. Shake to coat chicken.

Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook. Transfer to a plate.

On medium heat, add garlic, capers, and lemon zest and stir about 30 seconds. Add broth, potatoes, and chicken and simmer for about 10 minutes, covered.

Add artichokes to pot and stir. Cover and cook until potatoes are tender, about 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.