Tomato Chicken Creole

2 tbsp. olive oil
1 large yellow onion, chopped
2 stalks celery, chopped
1 medium Sunset red pepper, cored, seeded and diced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, chopped
3/4 cup chicken stock
3 tbsp. red wine vinegar
1 lb. peeled, seeded, and chopped Sunset Campari tomatoes
2 tbsp. tomato paste
1 tbsp. brown sugar
1 tsp. hot pepper sauce
6 boneless, skinless chicken breasts
1/2 tsp. each salt and pepper
1/2 cup dry white wine

Heat 1 tsp. olive oil in large heavy casserole over medium heat.
Add onion, celery, bell pepper, and parsley.
Cook for 5 minutes.
Add garlic and cook for 2 minutes.
Add chicken stock, vinegar, tomatoes, tomato paste, brown sugar, hot pepper sauce, salt and pepper.
Bring to a boil over high heat, reduce to simmer for 10 minutes.
Heat 1 tsp. olive oil in large frying pan over medium heat.
Add chicken breasts and cook until golden, 5 minutes.
Add white wine and tomato sauce to chicken.
Simmer until chicken is cooked, 10 minutes.
Season with salt and pepper.
Serve.