Put flour on a plate and roll chicken in it until coated on both sides. Season with salt and pepper. I like Lawry’s seasoned salt for this. Put 2 tablespoons oil in a dutch oven or large covered cooking pot, covering the bottom, and heat until hot but not smoking. Add seasoned chicken and brown on both sides, transferring browned chicken to a plate and repeating with leftover pieces. Once chicken is done add more oil to the pan if needed and add peppers, onions, and mushrooms. Season with salt and pepper. Saute until soft over medium heat, about 5 minutes. Add garlic and stir for another minute or so. Add 2 teaspoons flour leftover from dredging and mix into vegetable mixture. Stir for another minute or two. Add wine, stir, add broth, stir, add chicken and cover the pot. Simmer on low for 30-40 minutes, until chicken is cooked through.