1 chicken cut into serving pieces
1/2 lb. Kielbasa cut into thin rounds
1 c. flour
2 tbsp. vegetable oil
1/2 c. chopped onions
2 tsp. minced garlic
1 1/2 c. red and green peppers
1/2 tsp. dried thyme
1/2 c. chopped tomatoes
1/2 c. dry white wine
1/2 c. chicken broth
2 tbsp. chopped parsley

Coat chicken with flour. Brown on all sides (8 minutes). Add Kielbasa and cook 4 minutes. Drain fat. Add garlic, onions, peppers and thyme and stir. Cook 2 minutes. Add tomatoes, wine and chicken broth. Cover. Bring to a boil and simmer 20 minutes. Uncover and cook 5 minutes to thicken. Sprinkle with parsley and serve. Serve with rice.