chicken breast simmered in red wine and tomatoes: roommate bonding fills the air.

Last night was a mellow evening, filled with smells of simmering concoctions and laughter due to an old Steve Martin movie - The Jerk.
Nights where both Jacqui and I are home are a precious treat, and one that should not be easily discarded. If my lovely roomie is home, I try my hardest to be around.
I used the leftovers in our freezer to whip up a hearty and rich meal.
T'was delightful. And filling (we both had foodbabies we had to comfort afterward). And just what we needed to combat the chilling evening.
Chicken Breasts Simmered in Red Wine and Tomatoes

2 bone-in chicken breasts, with legs attached 
salt, to taste   
ground pepper to taste
1 tbs. extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
2 tsp. fresh tarragon, chopped
1 large can diced tomatoes
1 small can tomato paste
2 tbs. red wine vinegar
1 c. red wine - I used a Merlot
4 tbs. parsley, chopped
1 tbs. dried oregano
1 tbs. dried sweet basil 
1 tsp. sugar
1/2 c. feta

1. Preheat the oven to 400 F. Combine all ingredients except for the chicken in a large bowl. Place the breasts in a deep skillet. Pour the sauce all over the chicken, making sure to thoroughly cover them.

2. Cover the skillet and place it in the oven for 45 minutes.

3. Crumble feta all over the top and leave uncovered to cook in the oven for another 15 minutes. Eat with whole wheat pasta (like Jacqs did) or basmati rice (like I did).

4. Pray. Eat. Enjoy. Watch a movie from the 70s and realize that no matter which way our lives go, we will always have humor to buoy us.