Chicken Cacciatore A'La Giada - cooking recipe

Ingredients

4 chicken thighs
2 chicken breasts (you may remove the skin)
2 teaspoons salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28 ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers (optional)
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaf

Preparation

Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes. 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 garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Season with salt and pepper. Add 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. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minute for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.