Review of last recipe (photo above) - Well, this is a really delicious dessert!  I did make some changes when I saw that my springform pan was 10" and I had already bought the ingredients and couldn't/didn't want to increase the size of the dessert.  Instead, I put the crust into an 8-9" cake pan and made only half of the filling to pour on top.  I baked it for 45 minutes, and although I probably could have fit the full recipe of the filling into the pan, in retrospect, it's really a perfect dessert as it is.  It isn't overly sweet or cheese-y; the crust is the sweetest part of it and it marries well with the filling. 

TODAY'S RECIPE - CHICKEN WITH PEPPERS AND ARTICHOKES
This is actually a braise ... great with bread soaking up the sauce.  This dish reheats well!

Serves 4

1 3 lb chicken, cut into pieces
1/2 cup flour
1 tsp salt
3/4 tsp pepper
1/4 tsp thyme, crumbled
2 tbsp olive oil
3 cloves garlic, minced
3 small sweet red peppers, halved, seeded and cut into 1" pieces
2 tbsp seeded and finely chopped hot green peppers
1/2 cup dry white wine
2/3 cup chicken broth
1 pkg (9 oz) frozen artichoke hearts, thawed and patted dry
5 1/2 oz (about 23)  oil cured black olives, halved and pitted
1/2 tsp basil, crumbled
3 tbsp chopped parsley

Pat chicken dry with paper toweling.  Combine flour, salt, 1/4 tsp of the pepper and thyme in a plastic bag.  Add chicken, shake well until coated.  Reserve any extra flour mixture.

Saute chicken in oil in a large skillet, shaking skillet occasionally, until deep brown; about 12 minutes.  Turn chicken over and saute about 12 minutes more or until chicken feels nearly firm to the touch.  Cover and cook over low heat for 3 minutes.  Remove chicken to paper toweling to drain.

Pour off fat into a cup.  Measure and return 3 tbsp to skillet.  Add garlic and red and green peppers.  Saute, stirring often until peppers are slightly softened; about 5 minutes.  Remove peppers to toweling with chicken.

Add wine to skillet and bring to boiling; stirring to scrape up browned bits.  Cook 3 minutes or until wine is reduced to half its volume.  Stir in broth; cook 1 minute.  Return chicken to skillet skin side up.  Spoon peppers over and add artichokes.  Add more broth, if needed. so level comes halfway up chicken.  Bring to boiling, then lower heat.  Cover and simmer until dark meat is tender when pierced with a knife; about 10 minutes.

Add olives and basil and baste chicken.  Cover and simmer until heated through.  Add remaining 1/2 tsp pepper and the parsley.  Spoon juices over chicken.  Taste and adjust seasoning.  Garnish with additional chopped parsley. 

Note:  To thicken gravy, blend 1 tbsp of the reserved seasoned flour mixture with 2 tbsp water in a cup.  Stir into cooking liquid and cook until bubbly-hot.