Greek chicken with artichokes, capers and olives

Based on the recipe from Holland America's Oosterdam cruise ship.

Ingredients

2 Tbsp	Butter
6 cloves	Garlic, finely chopped
1 jar	Artichoke, marinated (340g), chopped
2 Tbsp	Olive oil
12	Chicken thighs, skinned and boned (Main)
1 can	Diced tomato, with juice, 400g
1 to taste	Freshly ground black pepper
¼ cup	Plain flour
¾ cup	Kalamata olives, pitted, halved
1 tsp	Dried oregano
2 Tbsp	Capers, rinsed and drained
1 cup	Chicken stock

Directions

1. Halve the chicken thighs, if preferred. Place the flour in a plastic bag and season. Shake the chicken in the flour to coat.
2. Heat the olive oil and butter in a large, non-stick frying pan. Saute the chicken in batches on all sides, until lightly browned. Remove and set aside.
3. Add the remaining ingredients and bring to a simmer. Return the chicken to the pan. Cover and simmer for 30-40 minutes or until the chicken is cooked.
4. Great served with rice or orzo and garnished with chopped parsley.