1 medium-size free range chicken, quartered or in smaller pieces if preferred
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil, divided
3 tablespoons chopped onion
2 cloves garlic, chopped
1 can (14 oz) quartered artichoke hearts in water
1/2 cup pitted black olives (Greek kalamata preferred)
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon herbes de Provence
1 tablespoon drained capers
2 tablespoons chopped fresh Italian (flat-leaf) parsley