Chicken With Peppers And Mushrooms - Cacciatore

1 chicken (4 pounds) , cut into eight pieces (see note)Salt and pepper, to taste2 tablespoons olive oil2 large red bell peppers, cut into strips12 ounces button mushrooms, halved2 medium onions, finely chopped#189; teaspoon dried thyme 2 cloves garlic, finely hopped2 tablespoons all-purpose flour1 tablespoon tomato paste#190;cup dry red winePat the chicken dry with paper towels. Sprinkle with salt and pepper. Heat the oil in a large skillet set over medium heat. Add the chicken pieces, skin side down. Cook until browned on all sides. Place the chicken in a slow cooker.Pour off all but 2 tablespoons of the fat from the skillet. Turn the heat to medium-high. Add the peppers and mushrooms, and cook, stirring frequently, until they begin to soften. Add the onions, thyme and garlic, and cook a few minutes more. Sprinkle the flour over the vegetables, and cook, stirring constantly, for one to two minutes more. Add the tomato paste and wine, and bring to a simmer, scraping the bottom of the pan with a spoon. Pour the contents of the pan over the chicken. Cover and cook on high for two and a half hours or on low for five hours, or until the chicken is cooked through. Serve hot.Serves four.Cook's note: I like to substitute 31/2 to 4 pounds bone-in chicken thighs, and to remove the skin before cooking."The Italian Slow Cooker" by Michele Scicolone (2010 Houghton Mifflin Harcourt)