1 (3 lb.) chicken, cut up
1/2 c. flour
2 1/2 tsp. salt
1/2 tsp. black pepper
1/2 c. oil
1/2 c. chopped green pepper
Med. onion, sliced
1/4 c. chopped green onion
4 garlic cloves, minced
1 tbsp. dried parsley
1/2 c. dry white wine
1 c. chicken broth
1 bay leaf
1 (16 oz.) can tomatoes, drained and sliced
1/2 c. canned black olives
1/4 tsp. dried thyme

Preheat oven to 350 degrees. Wash chicken pieces and dry with paper towel. In a bowl, mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roll chicken in this until coated. Heat oil in a skillet and brown chicken pieces. Remove chicken pieces to a casserole, leaving about a tablespoon of oil in the skillet. To skillet, add green pepper, onion, green onion, and garlic; saute 5 minutes, stirring constantly. Add parsley, wine, broth, bay leaf, tomatoes, olives, thyme, and remaining salt and pepper. Pour all this over the chicken in the casserole and bake, uncovered, for 45 minutes or until tender.