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1
Heat oil in a large and deep skillet over high heat.
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2
Once oil is hot add the chicken pieces and brown on each side (they dont have to be cooked all the way through at this point).
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3
Once browned, remove chicken from the pan to a plate and set aside.
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4
Then cook the bacon in the oil and chicken drippings.
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5
Once browned and crisp, remove bacon from the pan and set it on a paper towel.
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6
Then saute the onion, peppers, and garlic in the drippings, adding more oil if necessary.
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7
When the onions start to turn golden, add in the flour and stir together to coat.
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8
Cook together for just about a minute then add wine, crushed tomatoes, diced tomatoes, chicken stock and capers.
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9
Bring to a boil and season with salt, pepper, basil paste or fresh basil, oregano, and sugar.
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10
Add the chicken and bacon back into the pan, cover and allow to simmer over medium low heat for about 25 minutes.
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11
Add mushrooms and green olives to dish, cover and cook for 10-15 minutes more until the chicken is cooked through.
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12
Plate the chicken on a larger platter and pour the sauce over the top.
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13
Serve over a bed of pasta or with a great risotto and a loaf of crusty bread!
