Chicken Stew With Olives And Lemon

By Sunset
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1 pound boned, skinned chicken thighs, rinsed and patted dry

2 tablespoons all-purpose flour

1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste

2 tablespoons olive oil

2 large garlic cloves, minced

1 tablespoon capers, drained and minced

Grated zest and juice of 1 lemon

1/2 cup dry white wine

1 3/4 cups chicken broth

1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes

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

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