Chicken Stew with Olives and Lemon

Ingredients

• 1 tablespoon capers minced drained
• 1.8 cups chicken broth 
• 0.5 cup cooking wine dry white
• 1 cup flat-leaf parsley finely chopped
• 2 tablespoons flour all-purpose
• 8 oz artichoke hearts frozen thawed quartered
• 2 large garlic cloves minced
• 1 cup olives green pitted
• 1  juice of lemon grated
• 4 servings lemon wedges 
• 2 tablespoons olive oil 
• 1.5 teaspoons salt and pepper black freshly ground plus more to taste
• 1 pound yukon gold potatoes scrubbed cut into 3/4-in. cubes
• 1 pound boned dry rinsed

Equipment

• frying pan
• pot
• ziploc bags

Directions

1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper.
2. Add chicken, seal, and shake to coat.
3. Heat oil in a large pot over medium-high heat.
4. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total.
5. Transfer to a plate.
6. Reduce heat to medium.
7. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds.
8. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes.
9. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
10. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste.
11. Serve hot, with lemon wedges on the side.