Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

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, add the onion, garlic and bell pepper. Sauté for 5 minutes or until onion is soft. Season with salt and pepper. Add the wine and simmer until reduced in half, about 3 minutes.

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 minutes. Spoon the sauce over the chicken and sprinkle with basil.

Serve on pasta or rice.