In a chimney starter, prepare 30 briquettes.
Season both sides of the chicken thighs with 1 tsp salt and 1/2 tsp ground black pepper.
In a gallon-size resealable bag, combine flour, 1 tsp salt, 1/2 tsp ground black pepper, 1 tsp garlic powder, and 1 tsp dried basil.
Place the chicken pieces, one piece at a time, into the resealable bag and coat each piece with flour mixture until thoroughly covered. Shake off excess flour and reserve pieces on a plate.
Place the briquettes under a 10-inch Dutch oven and bring to high heat.
Add 3 tablespoons extra virgin olive oil and brown the chicken pieces in hot oil for 3 minutes per side. Remove the chicken to a serving dish and cover with foil.
Add the chopped onion and red bell pepper to the hot oil and sauté until vegetables soften, about 3 to 5 minutes.
Stir in the garlic cloves, 1 teaspoon dried basil, and fresh parsley, and cook for 2 minutes.
Return the chicken to the pot, stir in the diced tomatoes and red wine. Reduce the heat to medium heat and continue cooking for 15 minutes.
Stir in the mushrooms and continue cooking for 10 more minutes.
Garnish with olives and fresh basil, and serve with a green salad, pasta, or a crunchy baguette.