Pat the chicken dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken until golden brown, about 5-7 minutes per side.

Remove the chicken and set aside. In the same skillet, add onions and bell peppers; sauté for 5-7 minutes until soft. Stir in garlic and cook for 1 minute.

Pour in red wine to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes, then add crushed tomatoes and chicken broth. Stir to combine.

Return chicken to the pot, cover, and let simmer on low heat for about 30 minutes until done, checking for 165°F internal temperature.

Remove from heat and garnish with fresh basil and parsley. Serve hot over pasta, polenta, or with crusty bread.