Chicken Cacciatore II

2 (3 pound) whole chickens, each cut into 8 pieces

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) can whole peeled tomatoes in juice, coarsely chopped

2 tablespoons tomato paste

¾ cup white wine

1 ½ cups chicken stock

3 tablespoons capers, drained and rinsed

2 tablespoons coarsely chopped fresh basil

Season the chicken pieces with salt and black pepper.

Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.

Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.

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.

Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.

Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.

Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.

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.

Stir in capers and sprinkle with basil to serve.