Coat the chicken with flour. In a large skillet, heat 1 Tbsp. (15 mL) of oil and brown the chicken into it. Set aside.In the same pan, add the rest of the oil and brown the onion, the sweet bell pepper and the mushrooms for 2 to 3 minutes.Add the tomatoes, garlic, wine, basil and sugar. Return the chicken into the skillet, bring to a boil and cover; let simmer over low heat, for 40 minutes, until the cooking juices flowing from the meat are clear or when a meat thermometer indicates an internal temperature of 170°F (77°C).Before serving, add the olives and cream, and cook for 2 to 3 minutes in order to obtain a lightly bound sauce. Readjust the seasoning and serve on a bed of noodles of your choice.

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1/3 cup (80 mL) flour 4 backless chicken legs or 8 drumsticks or 8 backless thighs of skinless chicken 3 Tbsp. (45 mL) extra virgin olive oil 1 onion, minced 1 green or red sweet bell pepper, diced 2 cups (500 mL) fresh mushrooms, sliced 8 to 10 Italian tomatoes, peeled, with seeds removed, and diced 3 cloves of garlic, crushed 1/2 cup (125 mL) white wine 1 Tbsp. (15 mL) fresh basil, chopped 1 tsp. (5 mL) sugar 1/4 cup (60 mL) green olives, pitted 3/4 cup (190 mL) 35% or 15% cream, country style (optional)