Ingredients:

• 1 ½ pounds boneless chicken thighs patted dry
• 2 tablespoons flour
• 1 ½ teaspoons each salt and pepper
• Olive oil
• 2 garlic cloves minced
• 1 tablespoon capers, drained and minced
• Grated zest and juice of 1 lemon
• ½ cup white wine
• 1 ¾ cup chicken broth
• 1 pound Yukon gold potatoes, scrubbed and cut into ¾ inch cubes
• 1 package (8 ounces) thawed frozen artichokes, quartered if large
• 1 cup finely chopped parsley
• 1 cup pitted green olives
• Lemon wedges

Instructions:

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. Serve hot, with lemon wedges on the side.

Comments: Using chicken thighs gives a succulent texture and robust flavor that stand up well to braising.  Add the flavors of Italian salsa verde, bright parsley, tart lemon, piquant capers and green olives for a fresh, fast twist on cold weather cooking. Oh so wonderful on a cold, rainy evening.