1 Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
2 In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Remove chicken and set aside.
3 Add bell peppers, carrots, onions, garlic, salt and pepper to taste, and saute over medium heat until the onion is tender, about 5 minutes.
4 Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, balsalmic vinegar, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce.
5 Season with remaining salt, pepper and chopped fresh basil.
6 Place the chicken back into the pan and sink into the juices.
7 Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
8 Serve with cooked pasta, polenta warm crusty bread, or quinoa.
