Burgundy Chicken

Directions

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