Chicken Stew with Olives and Lemon

Boneless and skinless chicken thighs are just as convenient as breasts, and they have the added benefit of being juicy in texture and rich in flavor. Add the flavors of Italian salsa Verde-bright parsley, tart lemon, savory capers and green olives - to add freshness and quick cooking in cold weather.
Cut each chicken thigh into 2-3 pieces. In a resealable plastic bag, combine flour, salt and pepper. Add the chicken, cover, and shake to coat.Heat the oil in a large saucepan over medium-high heat. Place the chicken (remove any excess flour) in a single layer and cook, turning once, until lightly browned, just 4-5 minutes. Transfer to a plate.Reduce heat to medium. Add the garlic, capers, and lemon zest and stir until fragrant, about 30 seconds. Add the wine and simmer, scraping the browned pieces from the bottom of the pan, until they are reduced by half, about 2 minutes. Add the broth, potatoes and chicken and bring to a boil. Turn the heat down slightly to keep it simmering, cover and cook for 10 minutes.Add the artichokes to the pot and stir to combine. Cover and cook until the potatoes are tender after piercing, 8 to 10 minutes. Add parsley, lemon juice to taste, and olives. Add salt and pepper to taste. Serve hot, sprinkled with lemon wedges.Note: A nutritional analysis is provided for each serving.