Chicken Stew with Olives and Lemon

Here is another delicious fall recipe, although with the lemon flavors it could be served year round. Add some crusty bread to sop up the tasty sauce and a salad on the side and you have a rustic menu fit for royalty. (And it's low in calories too, less than 400 for a quarter of the recipe.) I know I have a lot of lemon going on lately but it's not as bad as my basil fetish!

1 pound boneless, skinless chicken breasts, cut into large cubes

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

Preparation

1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
3. Reduce heat to medium. Add 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. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
4. 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.