Sprinkle the chicken pieces with a teaspoon of salt and a teaspoon of black pepper. Dredge the chicken in flour to coat lightly.
In a heavy bottomed pot (I used a cast-iron pot), heat the oil over medium high heat. Add the chicken pieces and brown for about 5 minutes per side. Do this in batches to avoid crowding the pan, which keeps the chicken from browning up. Transfer the chicken to a plate, and set aside.
Add the onions, mushrooms and green pepper to the pot, and saute until the veggies start to soften up (about 5 minutes). Add garlic and saute for another minute. Season with the remaining teaspoon of salt and black pepper.
Add the chicken broth, and let the liquid simmer and reduce (about 3-4 minutes). Add the tomatoes, oregano, capers and crushed red pepper. (If you are not using capers, check for seasoning. You may need to add more salt. Capers are salty, so I didn' t need to add more). Bring the sauce to a simmer, cover with a lid and reduce the heat to medium. Cook for 35-40 minutes, until the chicken is cooked through.
Recipe by To plate with love at https://toplatewithlove.com/chicken-cacciatore/