Chicken Stew

Divide the chicken into eight pieces. Wash and pat dry. Season generously with salt and pepper. Dredge the chicken pieces in the flour, shaking off any excess.

In a heavy skillet or Dutch oven, heat the oil over medium-high heat. Place the chicken in the pan, skin side down and saute until golden brown, about 5 minutes per side. Cook in batches if necessary. Transfer the chicken to a platter and set aside.

Add the mushrooms to the pan and cook until golden brown. remove mushrooms to a plate and set aside. Add onion, bell pepper and garlic to the same pan, saute until the vegetables are tender and the garlic is fragrant, about 5 minutes. Add the wine and simmer about 3 minutes, or until reduced by half. Add the broth, tomatoes with their juice, rosemary and capers, stirring to incorporate. Return the chicken pieces and mushrooms to the pan, turning the chicken so that it is coated. Cover and simmer for 25 to 30 minutes over medium-low heat until chicken is just cooked through.