Cut chicken into large pieces, 4 or 5 pieces per thigh. Mix flour, salt and pepper in a plastic bag. Add chicken, close bag and shake, making sure each piece is coated. Heat olive oil in a large heavy pot over medium flame. Sauté chicken in batches, cooking until lightly brown, turning once, 4 to 5 minutes. Transfer to a plate and set aside.

Reduce heat, add garlic and fennel seed and cook until fragrant, stirring, about 45 seconds. Add red pepper flakes, capers and lemon zest and cook, stirring, about 30 seconds. (The fragrance will be amazing at this point.) Add wine and simmer, scraping up any brown bits from the bottom of the pot. Cook about 2 minutes.

Add broth and chicken, along with any accumulated juices, and return to a simmer. Add potatoes and continue to simmer about 15 minutes. Gently stir in artichokes with a wooden spoon, adding a little more broth, if needed. Everything doesn't have to be submerged, but you want all the ingredients in contact with liquid. Partially cover pot and cook until potatoes are done, another 5 to 10 minutes.

Remove from heat and stir in olives, parsley and lemon juice. Serve immediately.