Flour, salt & pepper, dried thyme, and dried parsley for dredging
Dredge chicken in seasoned flour. Fry in pan with olive oil. When browned on first side, turn and add onions and minced garlic. As it browns, add remaining ingredients EXCEPT Mushrooms and half the thyme (but do add the juice from the rehydration). Simmer covered for 20-30 minutes, stirring occasionally. Then add the chopped mushrooms and remaining thyme, and simmer for another 10-20 minutes. Remove bay leaf. Can be served or simmered in a crock-pot until ready for 2-8 hours (can transfer before second simmer and let cook in crock for additional 2 hours if so desired).
I suggest serving over rice, though some suggest serving arranged on a platter with fried croutons. Other recipes add ½ cup of chopped black olives. I have omitted them since most recipes don't seem to have them (and I don't like them), but you can add them if you like.
It may be too slow, but it's oh so good!