Begin by rinsing the chicken, and all vegetables. Preheat your oven to 375°F
Separate the chicken, and lightly flour each piece with a pinch of salt and pepper to taste.
Add the chicken pieces to a large skillet (preferably oven safe), and add enough olive oil to lightly fry the meat.
While the chicken is cooking, chop your onion, garlic, celery, mushrooms, and green pepper. Strain a can of diced tomatoes and set aside.
When the chicken has a light golden colour, remove from the pan and set aside. Add the chopped vegetables to this pan, and cook in the leftover olive oil that was used to fry the chicken. Season the vegetables with the herbs.
Add red wine to taste, and a tbsp of butter. Once softened, add the chicken pieces back to the pan, and toss with the vegetables for an even coating. If your pan isn’t large enough, transfer the ingredients to a oven safe baking dish instead.
Cover the pan with aluminum foil, and put the chicken and vegetables into the oven at 375°F for roughly an hour and a half. Always check the internal temperature of the chicken at the bone, and make sure a temperature of at least 165°F (65°C) is achieved.