Evenly season all chicken pieces with 5 ml (1 tsp) salt and 5 ml (1 tsp) pepper. Heat oil in a large heavy skillet over moderately high heat until hot, but not smoking, then brown chicken and set aside.

Reduce heat to moderate and add onion, green pepper and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, about 1 to 2 minutes. Add tomatoes with their juice and simmer for 5 minutes while breaking up tomatoes with a wooden spoon. Add chicken stock and nestle chicken pieces in sauce.

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with the remaining sale. For a thicker sauce, transfer cooked chicken to a platter, cover and keep warm. Boil sauce until it reaches desired consistency.