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| 5 | Bacon slices chopped |
| 1 | Chicken; cut into 8 pieces |
| | (3 1/2-pound) |
| 2 | Green bell peppers; seeded, sliced |
| 2 Tasse | onions coarsely chopped |
| 6 gross | cloves garlic minced |
| 1 Dose | Diced peeled tomatoes with juices; (28-ounce) |
| 3/4 Tasse | Canned chicken broth |
| 2 Esslöffel | Chopped fresh oregano or 2 teaspoons |
| | Dried |
| 2 | bay leaves |
| 1 gross | Pinch of cayenne pepper |
| 1/4 Tasse | capers drained |
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Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to bowl. Season chicken with salt and pepper. Working in batches, add chicken to Dutch oven and brown on all sides, about 7 minutes. Transfer chicken to plate. Spoon off 2 tablespoons fat from Dutch oven and discard. Add peppers and onions to Dutch oven: saute until onions are tender and golden, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with their juices, broth, oregano, bay leaves, cayenne and bacon; bring to boil.
Return chicken to Dutch oven. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Add capers. Transfer chicken to bowl. Boil sauce until slightly thickened, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken.
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