Drunken Pink Chicken

I have just been enjoying the drunken theme too much to discard it quite yet and this dish can be made in a hurry and is quite delicious.

8 chicken thighs (yes you can use breast just reduce the cooking time and the flavor, the thighs have so much more to offer from a culinary standpoint.)
1 large onion chopped
2 cloves of garlic diced
2 large carrots sliced
2 large ripe tomatoes chopped
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
1 teaspoon dried tarragon
olive oil
Salt
1 bottle good Rose wine (Many of the 2007's from France are a deal and really good.)

Salt the chicken and brown each piece in olive oil and set aside. Throw a little more oil in the pan and toss in the chopped onion, when very soft add the garlic, when the garlic begins to soften throw in the carrot and tomato and stir around a little.

Dump the whole mass in a 9x13 baking pan. Put the pan back on the heat and deglaze with the Rose, toss your seasoning in the wine, give it a little more salt. Turn off heat.

Carefully lay the chicken on the moist veg bed skin side up. Pour the wine over everything. It should reach almost to the top without submerging the chicken. Bake uncovered at 375 for one hour, 30 to 40 minutes for those awful dry frozen breasts you picked up at Sam's Club, Costco or Trader Joes that you are trying to use us in a way that hopefully won't be as tasteless as the last 5 dishes you made with them.

Because of the Paprika the chicken does pick up a pink tone and looks so pretty surrounded by spring vegetables. Asparagus is a great accompaniment.