Chicken Cacciatore

3 to 3 ½ pound chicken, cut up
½ cup all-purpose flour
¼ cup oil
1 medium green bell pepper
2 medium onions
1 can (14 ½ ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
½ teaspoon dried oregano leaves
¼ teaspoon dried basil leaves
½ teaspoon salt
2 cloves garlic, finely chopped
Coat chicken with flour. Heat oil in large skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Chop bell pepper and onion and add to skillet with all remaining ingredients. Heat to boiling reduce heat. Cover and simmer 30-40 minutes or until chicken is no longer pink.
Yield: 6 servings