Step 1

Mix the flour with the dried oregano, then lightly dust the chicken pieces in the flour.

Step 2

Melt the butter with the olive oil over medium heat in a large heavybased frypan. Add the chicken, a few pieces at a time, and brown well for 2-3 minutes on each side. Remove the chicken and set aside.

Step 3

Drain excess fat from the pan, then add the onion and fry for 5 minutes until golden.

Step 4

Add the wine and bring to the boil, stirring. Boil for 2 minutes, then add the tomatoes, tomato paste, garlic, capers, olives, sugar, salt and pepper. Stir to combine, then return the chicken to the pan.

Step 5

Cover and simmer for 20 minutes or until the chicken is cooked through. Serve scattered with parmesan and fresh oregano and serve.