- 2 (3 pound) whole chickens, each cut into 8 pieces
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 large green bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 1 pound white button mushrooms, quartered
- 2 teaspoons chopped fresh oregano
- 1 (28 ounce) can whole peeled tomatoes in juice, coarsely chopped
- 2 tablespoons tomato paste
- 3/4 cup white wine
- 1 1/2 cups chicken stock
- 3 tablespoons capers, drained and rinsed
- 2 tablespoons coarsely chopped fresh basil
- Season the chicken pieces with salt and black pepper.
- Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
- Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
- Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
- Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
- Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
- Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
- Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
- Stir in capers and sprinkle with basil to serve.