Chicken Cacciatore

1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. 2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute in two batches. Transfer the chicken to a plate and set aside. 3. Add the bell pepper, onion and garlic ot the same pan and saute over medium heat until the onion is tender about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low until chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. 4, Using tongs, transfer the chicken to a platter. If necassary, boil the sauce until it thickens slightly, about 3 minutes. spoon any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.