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1
Preheat oven to 350F degrees.
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2
Combine flour, salt and pepper in large resealable plastic food storage bag or paper bag.
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3
Add chicken, two pieces at a time, and seal bag.
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4
Shake to coat chicken; remove chicken and set aside.
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5
Repeat with remaining pieces.
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6
Reserve remaining flour mixture.
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7
Melt margarine in ovenproof Dutch oven over medium-high heat.
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8
Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned.
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9
Transfer to plate; set aside.
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10
Repeat with remaining pieces.
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11
Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes.
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12
Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute.
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13
Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven.
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14
Add potatoes and onions; return to a boil.
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15
Remove from heat and place chicken in Dutch oven, partially covering chicken with broth mixture.
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16
Bake, covered, about 45 minutes or until chicken is no longer pink in centers, potatoes are tender and sauce is slightly thickened.
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17
Transfer chicken and vegetables to shallow bowls.
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18
Spoon sauce over chicken and vegetables.
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19
Sprinkle with parsley, if desired.
