Heat 1 tbsp of olive oil in a large pan over medium-high heat.

Season your chicken pieces with salt and pepper.

Brown chicken on both sides; this should take about 5 minutes per side.

Do it in batches if needed.

Remove chicken and set aside.

In the same pan, add the remaining 1 tbsp of olive oil.

Add the chopped onion, sliced bell peppers, and minced garlic.

Cook until the onion softens, about 5 minutes.

Season with a bit more salt and pepper.

Pour in the cup of white wine.

Let it cook until the wine is reduced by half, which should take around 3 minutes.

Add the canned tomatoes, chicken broth, capers, and dried oregano to the pan.

Stir well to combine all the ingredients.

Return the browned chicken pieces to the pan.

Cover and simmer on low heat for about 35-40 minutes.

Ensure the chicken is cooked through and the sauce is rich and flavorful.