Season chicken pieces with the salt and pepper and then dust on both sides with the flour.
Preheat pot to medium high, add oil, then brown chicken, 4 to 5 minutes a side, or until each side is golden brown.
Remove chicken from pot and set aside.
Add onion and garlic and saute for about 3 minutes until onion turns translucent.
Then add tomatoes, bay, oregano, and lemon zest, give it a stir, and let the herbs bloom for a minute or so.
Add the chicken back along with olives, olive brine, liquid (stock or water).
Give it a gentle stir and adjust salt seasoning if needed.
Turn heat down to medium, cover, and simmer for 20 to 25 minutes, stirring occasionally.
Add potatoes and try to submerge them as under the liquid as much as you can.
You might like to add another 1/4 to 1/2 teaspoon of salt to lend a little extra seasoning for the potatoes.
Simmer, with lid askew for another 20 minutes or so, stirring occasionally.
Sprinkle with fresh chopped parsley (and maybe add a couple of lemon wedges for squeezing onto the chicken right before eating).
Enjoy with your choice of pasta, rice, or crusty bread. :)
