Rough chop the bell peppers and onions into bite sized pieces.
Dice the carrot and celery.
Mince the garlic.
Put the tomatoes in a large bowl and crush by hand. Remove any stems or skins that may have been in the can.
Heat olive oil in a Dutch oven over medium high heat.
Lightly salt the chicken. Add the chicken, skin side down, to the Dutch oven and cook for about 4-5 minutes until skin is crispy. Then flip the chicken and continue to cook for another 4 minutes. Remove the chicken to a plate and cover with foil. The chicken will not be completely cooked at this time.
Lower the heat to medium and use about a tbsp of water to deglaze the pan of any chicken fond. Immediately add the onions and a pinch of salt. Sweat the onions for about 4 minutes.
Add the peppers, carrot, and celery to the pot and continue cooking another 4-5 minutes until the vegetables start to soften.
Add the garlic, oregano, basil, thyme, and marjoram and cook another 30 seconds or so until you can smell the garlic.
Turn the heat back up to medium high and add the tomatoes, wine, and balsamic vinegar. Bring to a low boil.
Lower to a simmer and add salt and pepper to taste.
Add the chicken back into the pot and cook covered for 30 minutes.
Stir in the tomato paste to thicken the sauce.
Cook spaghetti according to directions.
Serve over spaghetti