Ingredients

• 2 , 3 pound
• 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
• 2 tablespoons tomato paste
• 0.75 cups white wine
• 1.5 cups chicken stock
• 3 tablespoons capers , drained and rinsed
• 2 tablespoons coarsely chopped fresh basil

Instructions

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

Nutrition per serving