Anything with the title “creamy tomato” always gets my attention. I gave Jay a choice between two dishes I was making tonight, and he picked this one. Great choice. A little involved to make, but nothing overly difficult. I used mostly thighs and a couple of legs. It was really delicious.
Sometimes I have a really bad cooking night, where nothing seems to go right. Tonight was the opposite – everything just worked and dinner was on the table two hours after I started. The side dishes were both really good, and I even had time to throw together a dessert while the chicken was cooking.

• Creamy Tomato & Fennel Chicken (The Best of Fine Cooking, 101 Delicious Chicken Recipes, Winter 2006, p. 62)
• Sweet Potato & Parsnip Purée (Gourmet, January 2001)
• Roasted Medley of Winter Roots (Fine Cooking #48, January 2002, p. 56)
• Apple-Blueberry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52)

Wine:
– David Bruce 2001 Truchard Vineyard Pinot Noir (Carneros, California). So good that we went through most of the bottle before I even served dinner. This is exactly my style of Pinot Noir – complex, juicy, luscious. Yum.
– Sonnet 2003 York Mountain Kruse Vineyard Pinot Noir (York Mountain, California). Also really good. A bit lighter than the Bruce, and less complex. Very drinkable.