Chicken, Artichoke, and Potato Stew

I usually double this recipe, as it is even better as leftovers.

chicken thighs 2 Tbsp. flour 1 1/2 tsp salt 1 1/2 tsp pepper		Rinse and pat dry 2 pounds boned, skinned chicken thighs. (original recipe used only 1 pound) Cut each thigh into 2 or 3 chunks. Combine flour, salt, and pepper in a resealable plastic bag. Add chicken, seal, and shake to coat.
2 Tbsp olive oil		Heat 2 Tbsp oil (or more as needed) in large pot over medium high heat. Brown the chicken pieces. Remove the chicken from the pan for the next steps.
2 large garlic cloves 1 tbsp capers Grated zest of 1 lemon 1/2 cup dry white wine		Reduce heat to medium. Add minced garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes.
1 3/4 cup chicken broth 1 lb Yukon Gold potatoes		Scrub potatoes, cut into 3/4 inch cubes, and add to pot. Add broth and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
artichoke hearts		Add 1 package (9 oz) thawed frozen artichoke hearts, quartered if large. Stir to mix in. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes.
flat leaf parsley juice of 1 lemon		Stir in 1 cup finely chopped flat leaf parsley, and lemon juice to taste. Season with more salt and pepper if desired.
lemon wedges		Serve hot with lemon wedges on the side.

Adapted from Chicken Stew with Olives and Lemons from Sunset Magazine - December 2006. I skip the olives (to reduce saltiness) and use more chicken than they do.

Terri Purcell