Marinate the chicken thighs with salt and pepper and thinly coat the pieces with flour. In a hot frying pan with a little oil, start browning the chicken. When slightly browned, remove from the pan and set aside.
In the same pan, sauté the onions until translucent, then add garlic and capsicum.
When cooked, deglaze the pan with water/stock and add the tomato, chicken stock cube, capers, oregano and basil.
Bring the mix to a simmer, then add the browned chicken - and let it cook through for about 30 minutes or so. The juices should reduce into a nice thick sauce.
Season with salt and pepper, and garnish with some fresh parsley to serve.
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