Burgundy Chicken

1. 1

   Cut chicken into 2-inch chunks.

2. 2

   Cut carrots into 1 1/2-inch chunks.

3. 3

   Cut peeled potatoes into 2-inch chunks.

4. 4

   Coarsely chop onion.

5. 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. 6

   In drippings, add 1 teaspoon olive oil; cook carrots, potatoes and onion until brown.

7. 7

   Stir in red wine; cook 1 minute.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.