Spicy Tomato Chicken Stew

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

Red chile flakes, to taste

1 can (14 oz.) petite diced tomatoes, with juices

1 3/4 cups chicken broth

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

1 cup finely chopped flat-leaf parsley

1 cup pitted medium black olives

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