Recipes

1. Pat dry the chicken pieces with a paper towel, in a shallow dish or pie plate, combine flour, salt and pepper, mix well.

2. Heat a large skillet over medium-high heat, add olive oil, when hot, dredge each piece of chicken in the flour mix, then add chicken pieces skin side down, brown for 5 minutes, turn and brown for another 5 minutes. If you can't fit all in the pan, brown in batches.

3. Once the chicken is browned, remove from the skillet to a plate and set aside. Reduce heat to medium, add bell pepper, onion, garlic, saute for 4-5 minutes until soft.

4. Add wine, reduce by half about 3-4 minutes.

5. Add chicken stock, cook for 2-3 minutes, then add the tomatoes and bring to a simmer.

6. Add the capers, oregano, mix well, taste, add salt and pepper to taste, then return the chicken and coat completely. Reduce heat to medium-low, and simmer for 30 to 35 minutes stirring occasionally.

7. Remove the chicken from the skillet to a serving platter, and increase the heat to medium-high bringing the sauce to a boil, cook stirring for 2-3 minutes until sauce slightly thickens, remove from heat and pour sauce over chicken.

8. Top with fresh chopped basil, serve with rice, noodles, or any side dish you like. Enjoy!