Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
Add the onion, carrot and peppers and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.
Add the wine to deglaze the pan. Allow to simmer for 5 minutes.
Add the tomatoes, chicken stock, tomato paste, capers, oregano, thyme and red pepper flakes. Return the chicken to the pan and toss in sauce. Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in basil and serve.
Use chicken thighs with skin and bone-in as it contributes to the richness of the dish. You can use skinless as well, but you won't get the crispy texture.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and then add to the sauce as it simmers.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.