Chicken Cacciatore

Season chicken with salt & pepper.
4 bone-in chicken breasts, skinless
Add the oil to a large skillet over medium-high heat. Once the oil is hot, add the chicken and brown it on both sides, about 4 minutes per side.
2 teaspoons olive oil
Remove the chicken from the pan and set aside.
Add the onion and green pepper to pan, reduce the heat to medium-low, and cover. Cook, stirring occasionally, until the vegetables have started to soften, about 5 minutes.
1 medium onion, 1 green bell pepper
Add the garlic and cook, stirring, for about a minute.
3 cloves garlic
Add the wine and cook until the liquid is reduced by half.
½ cup dry white wine
Add the can of tomatoes (with their juice), oregano, and red pepper flakes, then simmer for about 10 minutes.
14 ounces diced tomatoes with garlic and onions, ½ teaspoon dried oregano, dash red pepper flakes
Place the chicken back in the pan, flesh side down. Cover and simmer for about 20 minutes or until the chicken is cooked through. Season with salt and pepper.
salt & pepper