Sprinkle the chicken pieces with salt and pepper and then coat each piece lightly with flour.

In a Dutch oven, heat oil over medium heat. Add chicken pieces and cook just until brown, about 4 minutes per side. Remove chicken and set aside. Cook in 2 batches, if needed.

Using the same pan and adding more oil as needed, sauté the onion, garlic and bell pepper for 3 minutes or until onion is soft. Season mixture with salt and pepper. Add the wine and simmer until reduced in half, about 3 minutes. (Skip the last step if not using white wine)

Add the tomatoes with juice, broth, capers, mushrooms and oregano. Return chicken pieces to the pan and turn them to coat in the sauce. Bring to a boil and continue to simmer over medium-low heat for 30 minutes or until the meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of pan.

Using a tong, transfer chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 to 5 minutes. Spoon the sauce over the chicken and sprinkle with basil.

Serve on pasta or rice.

Enjoy!