Preheat the oven to 475F.
Wipe the chicken with paper towels. Sprinkle with a teaspoon of salt and half a teaspoon of pepper. Mix well working the salt and pepper into the meat.
Line a baking pan with non-stick paper. Spray or brush the paper lightly with oil.
Dredge each piece of chicken in flour (make sure to coat completely) and arrange on the prepared tray.
Drizzle each piece of chicken with about half a teaspoon of olive oil.
Brown the chicken at 475F for 20 minutes.
While the chicken is in the oven, make the arrabbiata sauce. Heat two tablespoons of olive oil in a pan. Add the garlic, onion, chili flakes and oregano. Saute until fragrant.
Throw in the olives and capers. Cook for another minute.
Pour in the chopped tomatoes. Sprinkle in salt, pepper and a little sugar. How much salt pepper and sugar? To taste. Simmer, covered, until reduced by a quarter, about 10 minutes.
Take the browned chicken out of the oven and add to the sauce. Simmer for 20 minutes or until the chicken is done and the sauce is very thick.
Arrange the chicken pieces on a plate. Drizzle the remaining sauce over them. Sprinkle with parsley. Serve the chicken arrabbiata with rice, pasta or bread.