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.