Season the chicken on both sides with salt and pepper.
Put a 12-14 inch skillet with a lid over a medium-high flame and heat the oil.
Place the chicken in the pan skin side down and cook for 3-4 minutes. Turn the pieces over and cook for an additional 3 minutes.
Add the peppers and onions to the pan and sauté until they begin to soften, about 5-7 minutes.
Add the wine, salt, pepper, oregano and rosemary to the pan and reduce for 2 minutes.
Lower the flame to a simmer. Cover the pan and cook until the chicken is tender and pulls away from the bone, about 30-35 minutes. Uncover and cook for an additional 5 minutes.