Burgundy Chicken

Name: Burgundy Chicken
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

10 ingredients

8 steps

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

Directions

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.