Lemon and Artichoke Chicken Stew

One pot chicken meal.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

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

Directions

1. In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
2. Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes.
3. 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.
4. Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes.
5. Add artichokes and cook another 5 minutes and serve.