Rinse chicken pieces and pat dry with paper towels.
In shallow bowl combine flour, 1 tsp. salt and 1/2 tsp. pepper
Dredge chicken pieces in flour mixture.
Heat olive oil in large skillet. Brown chicken on both sides for about 20 minutes.
Remove chicken from skillet and place on paper towel lined plate.
Drain excess fat from skillet. Return chicken to skillet.
Add green pepper, onion and mushrooms.
Mix together garlic, tomato sauce, water, oregano and thyme. Pour over chicken and vegetables.
Cover and simmer on medium-low for 45 minutes until chicken is tender and no longer pink inside, stirring occasionally to prevent sticking.