In a large heavy pot heat 1⁄4 inch of oil to 350°F.
Place flour into a paper bag. Shake each piece of chicken in flour bag very well to coat. Put chicken, skin side down in heated pot. Fry on both sides, until it just starts to brown. Remove each piece and set aside.
Drain fat leaving about three tablespoons. Add onions, celery, green peppers and cook until soft. Add two tablespoons flour. Cook for two minutes.
Lower heat. Add chicken stock and simmer for 20 minutes, stirring often. Add chicken to pot. Season with salt and pepper. After 10 minutes add the mushrooms, thyme, oregano and cayenne pepper. Cook for about 30 minutes more. Be careful to not over cook the chicken as it will fall off the bones.
Serve with cooked rice. Yields 6 servings.