Marinate chicken in half the wine for 4-48 hours.

Dry chicken. Toss with enough oil to cover. Season. Save a bit of each spice to season the veggies. Heat oil in a large cast iron pan or saute pan. Sear each side of the chicken. Remove from pan.

Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated.

Add butter and melt slowly. Add shallots, asparagus, peppers, and garlic. Season with remaining spices and a pinch of salt. Toss. Saute one minute. Add stock and bring to a simmer.

Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°.

Remove chicken from pan and let rest on cutting board a few moments before slicing.

Add arugala and toss quickly. Pan will be hot.

Variations; Dijon, mushrooms, eggplant, tomato concasse, zucchini, spinach, watercress, tomato & garlic confit, white wine, peppercorn melange, parsley, thyme, basil, sage, lavender, marjoram, paprika, boursin