Coq au Vin

8 boneless chicken breasts      2 cups red wine

olive oil                                        1 Tbsp tomato paste

1/2 tsp salt                                   1 tsp minced garlic

1/8 tsp pepper                              1/4 tsp thyme

flour                                             1 bay leaf

1/4 cup brandy                             1-2 cups chicken bouillon

Brown chicken in small amount of olive oil in a skillet (an electric skillet works well.)  Season with salt and pepper, sprinkle all sides with flour, cover pan and simmer for 10 minutes (250 deg in electric skillet.)  Uncover, add brandy and ignite.  Shake pan back and forth several seconds until flames subside.  Add remaining ingredients, covering chicken with bouillon.  Stir well, cover and simmer 30 inutes or until chicken is tender.  Remove chicken, boil down liquids for a few minutes and thicken with a mixture of 1 Tbsp cornstarch and 1 Tbsp water.  Pour over chicken.