Chicken Cacciatori

6 pieces of chicken, skin on                          28 oz. diced tomatoes

Salt & pepper to taste                                  1 cup chicken broth

½ cup flour                                                  1 Tbs. capers or green olives

3 Tbs. oil                                                      1 tsp. oregano

1 large yellow bell pepper, chopped               ½ tsp. basil

1 onion, chopped                                         dash of red pepper flakes

3-4 cloves garlic, crushed

Toss the chicken pieces in a mixture of the ½ cup flour with salt and pepper to taste.  In a large heavy pan, heat the oil over medium high heat.  Add the chicken pieces to the pan and sauté until just brown, about 5 minutes per side.  If needed, brown in 2 batches.  Transfer the chicken to a plate and set aside.  Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender about 5 minutes.  Season sauce with salt and pepper to taste.  Add the broth.  Add the tomatoes with their juice, capers or chopped green olives, oregano, basil and red pepper flakes.  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.  Serve over pasta or rice and sprinkle with fresh basil if desired.