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I plan on simmering a bit first to see if and how much oil I will need since some fluid will come out and I have never marinaded in wine for more than an hour. Yes, I will be adding the wine from the marinade but will be simmering enough that I don't think bacteria will be an issue. Then again, if most of the wine is soaked up by the meat then maybe I will skip that entirely due to both the bacteria issue since I'd simmer for less time and also needing less wine.
The oil is mainly for the peppers and onions which I don't like the rawer taste of and would prefer to taste a bit fried. Perhaps I will pan fry them in oil for a bit before adding them.
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