For the Sauce:

1. Boil the potatoes to fork tender; drain and slice into quarters.
2. Heat a large cast iron frying pan with 3 – 4 tbs. of olive oil. Place the quartered potatoes in the frying pan and sauté until golden on each side. Season with fresh ground black pepper and salt while sautéing.
3. Set the potatoes aside.
4. Char the red peppers skin, to do this either set carefully over a flame or in a cast iron frying pan until charred then set aside and let cool; then scrap the skin, remove the seeds and slice.
5. Heat a cast iron frying pan with 3 – 4 tbs. of olive oil. Add the sliced onion, chopped celery, chopped garlic and diced carrots. Sauté until the onions are softened and the garlic is fragrant; add the sliced pepper and toss.
6. Add the capers and caper juice, and drained olives and toss.
7. Add the crushed tomatoes, chicken broth, fresh parsley, grated cheese, seasonings, sugar and wine and simmer on a gentle heat for twenty to twenty-five minutes. Taste for seasonings; if you like more salt, pepper, etc.

For the Chicken:

1. Preheat Oven 375 degrees F.
2. Dredge the chicken in the flour, then place in a baking dish. Drizzle each piece of chicken with olive oil.
3. Bake for 30 - 35 minutes.
4. Remove from oven.
5. Spoon the sauce over the chicken and place the potatoes around the chicken.
6. Finish the pan off with more grated cheese over the top and a drizzle of olive oil.
7. Bake 30 - 35 minutes.
8. Prepare the pasta as directed.
9. Place the cooked pasta in a serving platter. Top with the sauce, chicken and veggies. Serve with a drizzle of olive oil and fresh grated cheese.