1. Remove and discard the skin from the chicken thigs
and toss them in the flour.
Heat the oil in a wide skillet and fry the chicken quickly until sealed
and lightly browned, then remove from the pan.
Add the onion to the pan and gently fry until soft., add the garlic, bell
peppers, tomatoes and oregano, then bring to a boil, stirring.
2. Arrange the chicken over the vegetables, season
well with salt and pepper, then cover tightly and simmer for 20-25
minutes, or until the chicken is cooked completely and tender.
3. Season to taste, garnish with oregano, and
serve with crusty whole-wheat bread.