Heat a couple tablespoons of olive oil, 2 turns of the pan, in a large, deep skillet over medium-high heat. Season the chicken with salt, pepper, fennel seed and red pepper. Cook, turning occasionally, until golden brown but still tender, 7-8 minutes. Remove chicken to a plate.
To the skillet, add a little more oil, 1 turn of the pan. Add fennel, peppers, onions and garlic, some salt and pepper, and partially cover the pan. Cook vegetables to soften 10-15 minutes, stirring occasionally. Add tomato paste then wine or stock and tomatoes. Break up tomatoes and simmer sauce 20 minutes to thicken. Add chicken back to pan and simmer 10 minutes more. Add basil and serve with bread and a little grated cheese.