Pan Braised Chicken and Hot Cherry Peppers

Yield: 4 Servings
1Whole chicken; in 8 pieces
Salt and pepper; to taste
2tbDry oregano
3tbOlive oil
1Chopped onion; (1 cup)
6Pickled hot red and green cherry peppers, (6 to 8)
1/2cDry white wine
1cHot beef broth; chicken broth or water
1/2cFresh plum tomatoes; seeded and diced
2cEgg noodles
4tbMelted butter
Chopped Italian parsley