Burgundy Chicken - cooking recipe

Ingredients

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

Preparation

Cut chicken into 2-inch chunks.
Cut carrots into 1 1/2-inch chunks.
Cut peeled potatoes into 2-inch chunks.
Coarsely chop onion.
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.
In drippings, add 1 teaspoon olive oil; cook carrots, potatoes and onion until brown.
Stir in red wine; cook 1 minute.
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.