Directions

1. Season the chicken pieces with salt and black pepper.
2. Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
3. Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
4. 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.
5. Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
6. Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
7. Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
8. 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.
9. Stir in capers and sprinkle with basil to serve.