Ingredients:
1 x 3 1/2 pound chicken, cut into 8 pieces
1/2 cup all-purpose flour
6 tablespoons olive oil
3/4 pound mushrooms, halved
2 green bell peppers, cored and sliced
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons fresh thyme, chopped or 1 teaspoon dried 
2 cups canned tomatoes, chopped
1/2 cup dry white wine
Salt and freshly ground black pepper to taste
Black olives or capers, optional

Directions:

1. Season the chicken with salt and pepper. Place the flour in a plastic ziplock bag and add the chicken pieces.  Toss to coat completely.
2. Heat 3 tablespoons of oil in a large heavy skillet over medium high heat.  Add the chicken to skillet and
   sauté until brown, about 4 minutes a side.  You may need to make 2 batches. Set aside.
3. Deglaze the pan with the white wine, scraping the bottom of the pan.  Add the canned tomatoes and
   simmer on low while preparing the vegetables.
4. Pour the remaining olive oil  into a large Dutch oven or similar.  Add the mushrooms, bell peppers, onions, garlic and oregano  and sauté until tender, about 10 minutes.
5. Add the chicken and sauce to the pot. Olives and capers can be added at this time.  Bring to the boil,
   then reduce heat to medium low.  Cover the casserole and simmer until the chicken is tender, about 20 minutes.  You may adjust the seasoning before serving.
6. Transfer to serving platter and garnish with chopped parsley.