Chicken Cacciatore

4 chicken thighs
2 chicken breasts with skin & backbone, halved crosswise
3 tsp SIDS SALT & PEPPER
½ cup all purpose flour, for dredging
3 tbsp rice bran oil
1 large orange bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
¾ cup dry white wine
800 g can diced tomatoes with juice
¾ cup chicken stock
3 tbsp drained capers
1½ tsp dried oregano leaves
¼ cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of SIDS SALT & PEPPER. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with SIDS SALT & PEPPER. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, stock, 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.