Pat chicken dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken 4–5 minutes per side until deeply golden. Remove and set aside.

Lower heat to medium. Add onion, bell peppers, and carrots to the same pot. Cook 6–8 minutes until softened and lightly caramelized. Add garlic and cook for 30 seconds.

Pour in red wine, scraping up all the browned bits from the bottom of the pot. Let it simmer for 3–5 minutes to slightly reduce.

Add water or stock and return chicken to the pot. Liquid should come about halfway up the chicken. Bring to a gentle simmer, cover, and cook for 40–50 minutes until the chicken is tender.

Add green beans during the last 10 minutes of cooking and peas during the last 3–5 minutes.

Remove chicken briefly. Stir butter into the sauce until glossy. Taste and adjust salt and pepper. Return chicken to the pot.

Spoon the chicken, vegetables, and sauce into bowls. Enjoy!