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1
Heat butter and oil in dutch oven over med-hi heat. Pat chicken dry, sprinkle with salt and pepper, then add chicken to pan and cook, turning until browned, 4-5 min. per side (this may take two batches, and will probably splatter); remove chicken from pot and wrap in foil to keep warm).
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2
While chicken is cooking, chop the vegetables.
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3
Reduce heat to medium and add mushrooms, onion, green pepper and garlic to pan drippings and cook, stirring often, until onion is soft (5-10 min). Stir in wine and allow it to bubble off for a minute or two. Add fresh tomatoes and cook a minute or two. Add tomato sauce, canned tomatoes, salt, dried herbs and chicken broth.
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4
Return chicken to pot along with accumulated juices from the foil. Nestle chicken pieces in the sauce. Bring to a boil, reduce heat, cover and simmer (slow constant bubbles, not furious bubbling) about 35-40 min, until meat is no longer pink.
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5
Remove chicken pieces from pot and allow them to cool on a cutting board, long enough to allow chicken to be handled. Remove skin and bones and discard, returning large boneless chicken meat back into the sauce.
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6
(Can be refrigerated at this point.)
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7
Heat gently. Stir in chopped parsley (reserve a small amount for garnish). Spoon sauce over a bed of hot, cooked spinach noodles in individual pasta bowls.
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8
Garnish with remaining parsley.
