Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.

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.

Add bell peppers, carrots, onions, garlic, salt and pepper to taste, and saute over medium heat until the onion is tender, about 5 minutes.

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.

Season with remaining salt, pepper and chopped fresh basil.

Place the chicken back into the pan and sink into the juices.

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.

Serve with cooked pasta, polenta warm crusty bread, or quinoa.