Preheat oven to 425 degrees.

In a large skillet over medium heat, add the olive oil and heat for 1 minute. Season the chicken with salt and pepper. Place the chicken in the skillet skin side down, working in batches if necessary so you don't crowd the pan. Cook the chicken until the skin is golden brown and crispy. Flip the chicken and cook on the other side until golden brown, approximately 4-5 minutes. Transfer to a plate or platter and pour the fat out of the skillet.

Return the skillet to the heat and add the onions. Cook until translucent.

Add the peppers to the skillet and cook for 2-3 minutes or until they begin to soften.

Stir in the mushrooms and cook for an additional 2-3 minutes.

Add the garlic and cook for 1 minute.

Stir in the italian seasoning and wine. Cook for 2-3 minutes or until the wine has reduced by half.

Stir in the tomatoes and tomato sauce. Bring the mixture to a simmer and season with salt and pepper to taste. Return the chicken to the skillet, skin side up.

Transfer the skillet to oven and roast for 25-30 minutes or until the chicken is cooked through.

Garnish with basil and parsley. Serve immediately