Monday's Recipe Returns!

With the holidays the previous two Monday's, I skipped the recipe posting. Here's one of the recipes retained from the recent weeding. It's a recipe from my mother for a hearty dish, good for if it ever gets cold again.

Chicken Stew

• 4 small chicken cutlets (boneless breasts work fine)
• 4 carrots chopped into 1" pieces
• 2 to 3 medium potatoes in 2" chunks
• 1 onion, chopped
• olive oil
• 1/4 cup dry red wine
• 1 14.5 to 16 oz can stewed tomatoes
• 1 bouillon cube
• 1/4 tsp. dried thyme
• 1 pkg. frozen peas

Cut chicken in 2" chunks, cook in 2 tsp. olive oil until chicken is browned. Remove chicken from frying pan. Using the remaining drippings, add 1 more tsp. olive oil, carrots, potatoes and onion, and brown. Stir in red wine, stewed tomatoes, bouillon, thyme, and 1 and 1/4 cup water. Bring to boil and then simmer 25-30 minutes or until the vegetables are tender. Mix 1 tbsp. flour and 2 tbsp. water and thicken juice and add peas and chicken. Cook 5 to 6 minutes until thickened and all is heated through.