Just to update everyone on what I did. I ended up sauteing (I think that's a word) the chicken, then sauteing onions & peppers with some dried herbs (oregano & thyme) and added the fresh herbs (garlic, rosemary & basil) at the end. I don't know if the thyme and basil were necessary (they might have been overwhelmed by the stronger herbs). I simmered in a wine/chicken broth mix (mostly white wine - I added the chicken broth because I wasn't sure if the wine I had was enough. I also added in a can of cannellini beans.
Criticisms - too salty, likely because I brined the chicken then seasoned it before I sauteed. In hindsight there was no reason to brine since I cooked it in liquid, so that step will be eliminated next time.
I also thought the chicken was too dry (odd since it was brined AND cooked in liquid) and the beans were too soft. Since they both indicate overcooking, I'll put in less liquid (stick to the cup of wine) and check the chicken a bit more closely. I'll also add in another can of beans since it seemed like it was a lot of chicken garnished by beans. Overall, though, I liked it. It was very spicy but that's the way I like it.
Thanks for your suggestions!