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Season the chicken with the salt and pepper
In a large frying pan, heat the butter and oil and saute the chicken on both sides until browned and crisp
Remove the chicken from the pan and set aside.
Add the peppers, onions, and potatoes and saute covered for 8 to 10 minutes.
Remove the cover and cook for another 10 minutes or until potatoes and onions are browned.
Add the chicken back into the pan.
Add the red wine, turn the heat on high and reduce to about half.
Add the diced tomatoes, oregano, basil, and crushed red pepper.
Cover and cook for 30 to 40 minutes.