Lemon And Artichoke Chicken Stew - cooking recipe

Ingredients

3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb chicken thigh, cut into 1 inch pieces
1 tablespoon olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
2 1/2 cups chicken broth
12 ounces potatoes, scrubbed and cut into 1/2 inch dice
2 tablespoons capers
9 ounces frozen artichoke hearts, thawed

Preparation

In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes.
Reduce heat to medium. Add lemon juice and zest and 1/2 cup of the chicken broth. Cook while stirring, until liquid is slightly thickened about 1 or 2 minutes.
Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes.
Add artichokes and cook another 5 minutes and serve.