Heat the oil in a large, flameproof
casserole. Dust the chicken thighs
with the seasoned flour and add to
the casserole. Cook over a high heat,
turning once, until golden all over.
Add the peppers and potatoes to
the casserole and cook for 3 mins. Pour
in the white wine and chicken stock and
season with salt and pepper. Cover the
casserole and simmer for 20-25 mins or
until the chicken is cooked through. Stir
in the basil and cook for another 5 mins.
Serve with some crusty bread.