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1.
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Pat chicken dry with paper toweling.
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Combine flour, salt, 1/4 tsp.
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of the pepper and the thyme in a plastic bag.
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Add in chicken; shake well till coated.
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Reserve any extra flour mix.
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2.
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Saute/fry chicken in oil in a large skillet (part at a time, if necessary), shaking skillet occasionally, till deep brown, about 12 min.
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Turn chicken over; saute/fry about 12 min more or possibly till chicken feels nearly hard to the touch.
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Cover; cook over low heat 3 min.
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Remove chicken to paper toweling to drain.
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3.
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Pour off fat into a c.. Measure and return 3 Tbsp.
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to skillet.
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Add in garlic and red and green peppers.
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Saute/fry, stirring often, till peppers are slightly softened, about 5 min.
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Remove peppers to toweling with chicken.
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4.
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Add in wine to skillet; bring to boiling, stirring to scrape up browned bits.
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Cook 3 min or possibly till wine is reduced to half its volume.
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Stir in broth; cook 1 minute.
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Return chicken to skillet, skin side up.
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Spoon peppers over; add in artichokes.
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Add in more broth, if needed, so level comes half way up chicken.
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Bring to boiling; lower heat; cover, simmer till dark meat is tender when pierced with a knife, about 10 min.
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5.
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Add in olives and basil; baste chicken.
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Cover; simmer till heated through.
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Add in remaining 1/2 tsp.
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pepper and the parsley.
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Spoon juices over chicken.
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Taste; add in additional seasoning if needed.
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Garnish with additional minced parsley, if you wish.
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This dish reheats well.
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NOTE: To thicken gravy, blend 1 Tbsp.
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of the reserved seasoned flour mix with 2 Tbsp.
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water in a c.. Stir into cooking liquid.
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Cook, stirring constantly till bubbly warm.
