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.