Rustic Red Wine Braised Chicken and Vegetables

This is a perfectly hearty and comforting meal for these cold winter nights.
Serves 3-4
4 tbsp. extra virgin olive oil
2 chicken breast halves, skinned and trimmed
2 chicken drumsticks, skinned and trimmed
2 chicken thighs, skinned and trimmed
1 tsp. kosher salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
2 medium fennel bulbs; halved and sliced
1 large sweet onion, chopped
1 lb. carrots, peeled and sliced
4 large cloves garlic, minced
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 capers and chicken to pan, then cover and let cook about 10 minutes until chicken is fully cooked.
Add parsley to pan and gently toss, remove chicken, and taste mixture and adjusting seasoning if necessary.
Serve over rice or couscous.


Rosemary, Goat Cheese, and Prosciutto Bread

I just received my first bread maker for Christmas, and I couldn’t wait to try out my own homemade bread. I have always thought of making bread as a daunting task, but had I realized how simple it could be to create gourmet bread at home, I would have invested in a bread maker long ago! After trying a few recipes that came with the machine, I am now familiar with the measurements and have begun experimenting with my own flavor combinations. I hope you enjoy the first of many bread recipes to come!
Rosemary, Goat Cheese, and Prosciutto Bread
Makes one 2 lb. loaf
*for use with a bread maker
1-1/3 cups water
1-1/2 tbsp. extra virgin olive oil
1-1/2 tsp. salt
4 cups bread flour
1 tbsp. fresh minced rosemary
1 tbsp. sugar
2 tsp. active dry yeast
6 oz. goat cheese
1 cup coarsely chopped prosciutto
1/2 cup pine nuts

It's done!

Add water and oil to bread maker pan, then top with salt, flour, rosemary, and sugar. Create a small well with finger in dry ingredients only and pour in yeast, making sure yeast does not come in contact with wet ingredients.
Place pan in bread maker and set for one 2 lb. French loaf. Let mixture go through the first kneading cycle, then quickly add goat cheese and prosciutto.
When bread maker comes to the final rising stage, evenly sprinkle pine nuts on top of dough.
After bread is cooked, let cool slightly before removing from pan and slicing.  

Oh, the endless sandwich possibilities!