1 lb. carrots, peeled and sliced
28 oz. can peeled whole campari or roma tomatoes in juice
3 cups cabernet sauvignon (I used Yellowtail Reserve) or other dry red wine
1/4 cup balsamic vinegar
1/8 cup capers
1/8 cup flat leaf parsley, torn or coarsely chopped
Heat oil in a large pan or dutch oven over medium heat.
Season the chicken with salt and pepper, then place in the pan. Let cook 10 minutes, turning once, then remove chicken from pan.
Increase heat to medium high and add fennel, onion, carrots, and garlic to pan. Let cook 5 minutes, stirring occasionally.
Increase heat to high and add tomatoes in juice, wine, and balsamic to pan. Let cook 5 minutes until reduced.
Add parsley to pan and gently toss, remove chicken, and taste mixture and adjusting seasoning if necessary.
Serve over rice or couscous.