Burgundy Chicken - cooking recipe

Ingredients

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

Preparation

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