Step 1

Preheat the oven to 375 degrees F.

Step 2

Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side). Dredge the skin sides of the chicken pieces in the flour to lightly coat.

Step 3

Heat the olive oil in a large heavy-bottomed sauté pan over medium-high heat. Add the chicken pieces to the pan skin-side down and cook until golden brown, 3 to 5 minutes. (If all the chicken does not fit in the pan, cook it in 2 batches.) Transfer the chicken to a plate and set aside.

Step 4

To the same pan, add the bell pepper, onion, garlic and Fresno and sauté over medium heat until the onion and bell pepper soften, about 3 minutes. Add the tomato paste and allow to cook until lightly caramelized, about 2 minutes. Season with salt and pepper.

Step 5

Deglaze with the white wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, olives, capers, oregano, sugar and 2 tablespoons red wine vinegar. Bring the sauce to a simmer and allow to simmer for a couple of minutes to thicken. Nestle the chicken back into the pan skin side up. Add the butter and chicken stock, being careful not to touch the chicken skin.

Step 6

Place the pan in the oven and cook, uncovered, until a digital thermometer inserted in the thickest part of the chicken reads 160 degrees F, 28 to 30 minutes.

Step 7

Remove from the oven and drizzle the remaining tablespoon red wine vinegar over the sauce of the chicken. Garnish with the parsley and basil and serve.