1. Trim any fat off the chicken and remove all excess skin. Wash the peppers. Prepare by cutting them in half, scooping out the seeds, and cutting away the stem. Slice into strips.

2. Heat half the oil in a large heavy saucepan or casserole and cook the onion over a gentle heat until soft. Remove to a side dish.

3. Add the remaining oil to the pan, raise the heat to moderate, add the chicken pieces and brown them on all sides, 6-8 minutes. Return the onions to the pan, and add the garlic and dried chili, if using.

4. Pour in the wine and cook until it has reduced by half. Add the peppers and stir well to coat. Season to taste. After 3-4 minutes, stir in the tomatoes.

5. Lower the heat, cover the pan with a tight-fitting lid, and cook for about 25-30 minutes, until peppers are soft and the chicken is cooked. Stir occasionally. Stir in the parsley and serve.

Notes: For a more elegant version of this dish to serve at a dinner party, use skinless, boneless chicken breasts. Substitute the fresh parsley with different chopped fresh herbs, such as coriander, tarragon, rosemary, chervil or marjoram.