Chop the chicken into small pieces and add to a pan with a little oil and brown.
Chop the onions, mushrooms and garlic and add to the pan. Cook until softened.
Add the tomatoes, tomato purée, chicken stock and red wine and simmer for about ten minutes.
Chop the red and yellow peppers and the courgettes into small pieces and add to the pan with the herbs.
Simmer for about twenty minutes until the chicken is cooked though.
Mix the cornflour with the water to make a paste and add to the pan. Stir until the juice thickens slightly.
Season with salt and pepper to taste.