oil and butter in a non-stick frying pan over medium-high heat, add
chicken pieces skin-side down and cook, turning once, until golden (2-4
minutes each side), then transfer to a casserole. Add onion and garlic
to frying pan and stir occasionally until very tender (5-10 minutes).
Deglaze pan with wine, then add tomato, breaking up with a spoon. Add
chilli and herbs, season to taste, transfer to casserole, cover with a
lid and simmer over low heat until chicken is just cooked through
(30-40 minutes). Stir in herbs and serve hot with crusty bread.