1/2 cup all-purpose flour 2 teaspoons salt, divided 1/2 teaspoon black pepper, divided 3 tablespoons olive oil 3 1/2 pounds chicken parts, skin removed 1 cup sliced onion 1 cup sliced mushrooms 1 cup green bell pepper rings 2 cloves garlic, minced 2 teaspoons dried oregano leaves, crush 1 teaspoon dried basil leaves, crushed 3 1/2 cups tomato sauce 1 3/4 cup whole peeled tomatoes and juice 1 pound dry pasta, cooked and drained OR 2 cups rice, cooked
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour.
In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside.
Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken.
Bake in preheated 350 degrees F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice.