1 broiler-fryer (about 3 lbs.), cut up
1/3 c. all purpose flour
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. leaf thyme, crumbled
2 tbsp. olive or vegetable oil
3 cloves garlic, minced
3 sm. sweet red peppers, halved, seed & cut in 1" pieces
2 tbsp. seeded & finely chopped hot green peppers
1/2 c. dry white wine
2/3 c. chicken broth
1 (9 oz.) pkg. frozen artichoke hearts, thawed & patted dry
1 (5 1/2 oz.) jar oil cured black olives (about 23), halved & pitted
1/2 tsp. leaf basil, crumbled
3 tbsp. chopped parsley
Mushrooms

1. Pat chicken dry with paper toweling. Combine flour, salt, 1/4 teaspoon of the pepper and the thyme in a plastic bag. Add chicken; shake well until coated. Reserve any extra flour mixture.

2. Saute chicken in oil in a large skillet (part at a time, if necessary), shaking skillet occasionally, until deep brown, about 12 minutes. Turn chicken over; saute about 12 minutes more or until chicken feels nearly firm to the touch. Cover; cook over low heat 3 minutes. Remove chicken to paper toweling to drain.

3. Pour off fat into a cup. Measure and return 3 tablespoons to skillet. Add garlic and red and green peppers. Saute, stirring often, until peppers are slightly softened, about 5 minutes. Remove peppers to toweling with chicken.

4. Add wine to skillet; bring to boiling, stirring to scrape up browned bits. Cook 3 minutes or until wine is reduced to half its volume. Stir in broth; cook 1 minute. Return chicken to skillet, skin side up. Spoon peppers over; add artichokes. Add more broth, if needed, so level comes half way up chicken. Bring to boiling; lower heat; cover, simmer until dark meat is tender when pierced with a knife, about 10 minutes.

5. Add olives and basil; baste chicken. Cover; simmer until heated through. Add remaining 1/2 teaspoon pepper and the parsley. Spoon juices over chicken. Taste; add additional seasoning if needed. Garnish with additional chopped parsley, if you wish. This dish reheats well.

NOTE: To thicken gravy, blend 1 tablespoon of the reserved seasoned flour mixture with 2 tablespoons water in a cup. Stir into cooking liquid. Cook, stirring constantly until bubbly hot.