- Season the chicken with salt and freshly ground pepper and coat them in the flour. Shake off excess.
- Heat 1 tablespoon olive oil in a large heavy-based skillet and brown the chicken pieces on all sides. Remove from the pan and set aside.
- In the same skillet, add 1-2 tablespoons olive oil and sauté the onion, bell pepper, mushrooms over medium-high heat for 4-6 minutes.
- Add the garlic, cayenne, carrot, and oregano and cook for 2 minutes.
- Add the wine, stir and simmer, uncovered for 5 minutes.
- Add the tomatoes, ½ cup chicken broth, and set aside chicken. Stir to combine and bring to the boil and simmer, covered, 25-30 minutes or until chicken is fully cooked. Make sure you flip over the chicken at least once.
- Sprinkle the basil or parsley leaves and serve the chicken.
- Ideally, the chicken should be served, then the sauce is reduced by rapid boiling and then poured over the chicken. I like more sauce, so I did not do the reduction process. Suit your palate!!!
Prepare the vegetables. Season the chicken with salt and pepper, then dredge with all-purpose flour and brown on all sides, then set aside.
Heat 2 tablespoons of oil and cook the onion, bell pepper, and mushrooms for 4-6 minutes. Then add cayenne, garlic, carrot, and oregano and cook for an additional 2 minutes.
Add the wine and simmer, uncovered, for 5 minutes. Then add the tomatoes and chicken broth, along with the chicken that was set aside. Bring to a boil and simmer for 25-30 minutes or until the chicken is fully cooked. Before serving, sprinkle with basil or parsley.
