Burgundy Chicken

• 4 skinless, boneless chicken breast halves (1 lb.)
• 4 medium carrots
• 2 medium potatoes
• 1 medium onion
• 1/4 c. dry red wine
• 1 large (16 oz.) can stewed tomatoes
• 2 tsp. beef instant bouillon
• 1 tsp. fresh thyme or 1/4 tsp. dry thyme
• 1 Tbsp. flour
• 1 (10 oz.) pkg. thawed frozen peas

1. Cut chicken into 2-inch chunks.
2. Cut carrots into 1 1/2-inch chunks.
3. Cut peeled potatoes into 2-inch chunks.
4. Coarsely chop onion.
5. In a nonstick 12-inch skillet on medium-high heat in 2 teaspoons hot olive oil, cook chicken until the juices run clear. Remove to a bowl.
6. In drippings, add 1 teaspoon olive oil; cook carrots, potatoes and onion until brown.
7. Stir in red wine; cook 1 minute.
8. Stir in tomatoes, bouillon, thyme and 1 1/4 cups water. Bring to a boil on high heat; reduce heat to low, cover and simmer for 25 minutes.

skinless, carrots, potatoes, onion, red wine, tomatoes, beef instant bouillon, fresh thyme, flour, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944610 (may not work)