Heat oil and butter in a 5 to 6 quart dutch oven. Add chicken a few pieces at a time and brown well. Remove chicken. Add onion, garlic, carrots, celery, parsley, and spices. Saute 5 minutes or until golden. Add tomatoes and tomato sauce. Mix well and smash tomatoes with a fork. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Add chicken and wine. Simmer 50 to 60 minutes or until tender.
