1 pound boned, skinned chicken thighs, rinsed and patted dry
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
Lemon wedges