Burgundy Chicken

• 4 boneless chicken breast halves
• 4 medium size carrots
• 2 medium size potatoes
• 1 medium size onion
• olive oil
• 1/4 c. dry red wine
• 1 (14 1/2 to 16 oz.) can stewed tomatoes
• 2 tsp. beef flavored instant bouillon
• 1 tsp. fresh thyme and 1/4 tsp. dried thyme leaves
• 1 Tbsp. flour
• 1 (10 oz.) pkg. frozen peas, thawed

1. Cut chicken into 2-inch chunks.
2. Cut carrots into 1 1/2-inch pieces.
3. Peel and cut potatoes into 2-inch chunks.
4. Coarsely chop onion.
5. In skillet, medium-high heat, in 2 tablespoons hot olive oil, cook chicken until golden brown.
6. Remove.
7. In drippings and 1 more teaspoon olive oil, cook carrots, potatoes and onions until browned.
8. Stir in red wine.
9. Cook 1 minute.
10. Stir in stewed tomatoes and 1 1/2 cups water.
11. Over high heat, heat until boiling.
12. Reduce heat to low.
13. Cover and simmer 25 minutes or until vegetables are tender.
14. Mix flour and 2 tablespoons water in a cup.
15. Stir flour mixture, peas and chicken into skillet.
16. Over high heat, heat until boiling.
17. Boil until mixture is thickened. Serves 4 main dishes.

chicken breast halves, carrots, potatoes, onion, olive oil, red wine, tomatoes, beef, thyme, flour, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003838 (may not work)