PREPARATION:

1. Preheat oven to 350°F.
2. Combine flour, salt and pepper in large resealable food storage bag. Add chicken, two pieces at a time. Seal bag; turn to coat. Repeat with remaining chicken. Reserve remaining flour mixture.
3. Melt butter in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces.
4. Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and add chicken, partially covering with liquid.
5. Bake, covered, about 45 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat), and potatoes are tender. Transfer chicken and vegetables to shallow bowls. Spoon sauce over chicken and vegetables. Sprinkle with fresh parsley.