A feast for your eyes and your taste buds, this rich Mediterranean stew is filled to the brim with good-for-you vegetables 1/2 cup all-purpose flour Salt and freshly ground pepper 2 tsp. dried thyme 3 1/2 lbs. chicken parts 3 Tbs. extra-virgin olive oil 1 onion, halved, thinly sliced 4 oz. mushrooms, sliced 1 green pepper, halved, sliced 2 fennel bulbs, trimmed, thinly sliced 2 cups seeded and diced canned or fresh tomatoes 1/2 cup red wine 2 cloves garlic, minced 2 bay leaves Chopped fresh parsley In shallow bowl, season flour with salt, pepper and 1 tsp. thyme. Dredge chicken in flour, shaking off excess. Heat oil in 12" nonstick skillet over medium-high heat. Add chicken in batches; brown, turning as needed, about 10 minutes per batch. Adjust temperature as needed to allow chicken to brown, but not scorch. Transfer to plate; keep warm. In fat in skillet, sauté onion, mushrooms, pepper and fennel over medium-high heat until mushrooms release their juice, about 8 minutes. Add chicken, tomatoes, wine, garlic, bay leaves and remaining thyme, submerging chicken in liquid. Cover; simmer over low heat until chicken is no longer pink, about 45 minutes, turning every 15 minutes. Remove chicken from sauce with slotted spoon; keep warm. Bring sauce to boil; boil until reduced slightly. Remove bay leaves. Return chicken to skillet. If desired, garnish with parsley. Servings: 4. Cals.: 701. Protein: 57 g. Fat: 37 g. (9 g. saturated). Chol.: 166 mg. Carbs.: 33 g. Sodium: 585 mg. Fiber: 7 g. Sugar: 11 g. Kitchen time: 50 minutes. Total time: 1 hour, 40 minutes.