1 onion
1/4 c. chopped carrot
1/4 c. chopped celery
1 green bell pepper, cut into thin strips
1/2 lb. mushroom slices
2 cloves garlic, minced
1/4 c. flour
Salt & pepper
2 1/2-3 lb. chicken, cut into serving pieces
3 tbsp. olive oil
1/2 tsp. thyme
1/2 c. white wine
1 lb. can tomatoes

Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in mixture and shake off excess. Heat 2 tablespoons oil in frying pan over medium heat. Add chicken and brown well, about 8 minutes per side. Remove from heat and reduce heat. Add onion, carrot and celery. Cover and cook until softened, about 5 minutes. Add remaining 1 tablespoon oil, pepper strips, mushrooms, garlic, 1 teaspoon salt and the thyme. Cover and cook until softened, about 8 minutes. Raise and add wine. Let boil for 1 minute. Reduce heat. Chop the tomatoes and add them with their liquid. Return the chicken to the pan, cover and simmer until the chicken is cooked through, 40-45 minutes.