In a mixing bowl, toss the chicken with salt and pepper and the flour. Heat half the olive oil in a nonstick frying pan. Brown the chicken pieces over a high flame, 1 to 2 minutes per side. Transfer the chicken to a plate lined with paper towels to drain.

Add the remaining oil to the pan and heat. Add the onion, the garlic, and half the parsley and cook over medium heat until soft and translucent but not brown, about 4 minutes.

Return the chicken to the pan with 2 cups wine and the potatoes and bring to a boil. Reduce the heat and simmer until the chicken and potatoes are cooked and the sauce reduced and flavorful, 15 to 20 minutes. (If the chicken starts to dry out, add a little more wine: the dish should be quite saucy.) Add the cooked artichokes and olives the last 5 minutes. Correct the seasoning, adding salt or pepper to taste. Garnish with the remaining parsley and serve.