1 lb. boned, skinless chicken thighs (rinsed and patted dry)
2 Tbsp. all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. freshly ground pepper
2 Tbsp. olive oil
2 large garlic cloves, minced
1 Tbsp. capers, drained and minced
juice and grated zest of 1 lemon
1/2 c. dry white wine
1 3/4 c. chicken broth (or stock)
1 lb. Yukon Gold potatoes, scrubbed and cut into 1/4-inch cubes
1 8-oz. pkg. frozen artichoke hearts, thawed and quartered if large
1 c. finely chopped flat-leaf parsley
1 c. pitted medium green olives
Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic
bag, combine flour with salt and pepper. Add chicken, seal, and
shake to coat.
Heat oil in a large pot over medium heat. Add chicken in a single
layer and cook, turning once, until browned (4-5 minutes total).
Transfer to a plate.
Keep heat under pot at Medium and add garlic, capers, and lemon
zest. Stir just until fragrant, about 30 seconds. Add white wine
and simmer, scrape up browned bits from bottom of pan, until
reduced by half (about 2 minutes).
Add broth, potatoes, and chicken and return to simmer. Lower heat
slightly to maintain simmer, cover, and cook for 10 minutes.
Add artichokes to pot and stir. Cover and cook until potatoes are
tender when pierced (8-10 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. Serve with crusty
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