Heat a large dutch oven or stock pot on medium heat and add olive oil
While Dutch oven and oil is heating up, put flour in shallow dish, dredge chicken in flour and place in pan. Brown legs first for 8 minutes, then remove legs and add floured boneless thighs and brown for 5 minutes. Remove from pan and put on a plate, set aside
Add onion, bell pepper and sauté for 5 minutes
Let it come to almost a boil and then lower heat to a simmer and cook for 40 minutes
This makes a big pot of Marengo - calorie count is just for the Marengo, not what you serve with it, so for a thigh and 1 1/2 cups of the gravy.