INGREDIENTS

    4 pcs        Chicken thighs
    2 pcs        Chicken breasts with skin and backbone, halved crosswise
    2 t             Salt (add according to your taste)
    1 t             Freshly ground black pepper (add according to your taste)
    1/2 C        All purpose flour, for dredging
    3 T            Doña Elena Pure Olive Oil
    1 large     Red bell pepper, chopped
    1 pc          Onion, chopped
    3 cloves   Garlic, finely chopped
    3/4 C        dry white wine
    1 Can       Diced tomatoes with juice (28 ounce)
    3/4 C        Chicken broth
    3 T            Capers, drained
    1 1/2 t       Dried oregano leaves
    1/4 C        Fresh basil leaves, coarsely chopped

PROCEDURE

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

    In a large heavy saute pan, heat the oil over a medium-high flame. 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 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 minutes 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.