I make what we call stewed chicken fairly often for my Dad using either a small pkg of drumsticks or bone-in thighs. I don't use a recipe, but it's fairly easy:
1 small bell pepper, diced
2-3 stalks of celery, diced
1 med. onion, diced
2-3 cloves of garlic, finely chopped
8 oz pkg, fresh button mushrooms, sliced in half, thirds if they are large
1 bay leaf
1 tsp. thyme
chicken broth or stock (I use Swanson's organic chicken broth)
salt and pepper to taste
Heat about 1/4 cup Canola oil in a Dutch oven. Dredge chicken pieces in flour (I use Wondra) which has been seasoned with salt-free Cajun seasoning, salt, and black pepper. Brown chicken pieces on both sides,(it will not be cooked through, which is fine) then remove to a plate with a slotted spoon. Add onion, celery, bell pepper, and mushrooms and cook until soft. Add garlic and cook for another minute. Return chicken pieces to the pot along with any accumulated juices. Add thyme, bay leaf, and chicken broth to just cover about 3/4 of the way. Bring to a boil then lower. Cover and simmer about 2 hrs. until chicken is tender. Serve over rice with green peas. This should cook up to make a nice, rich, thick gravy to use over potatoes, or rice. If when it's done and needs to be thicker, make a slurry with a little flour and some of the sauce.
It's purely cosmetic, but you could add a couple drops of Kitchen Bouquet if you want the gravy darker.