Chicken Cacciatore

 

    

       Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. Then place the  chicken pieces in the flour to coat lightly. 

     In a large deep fryer, heat the oil until ready. 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 it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and tomatoes  to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.

   Then I  added 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. 

Using tongs, transfer the chicken to a platter.