CHICKEN WITH PEAS

CHICKEN WITH PEAS
INGREDIENTS
- 5 chicken thighs
- 700g fresh or frozen peas
- 150g olive oil
- 4 medium ripe tomatoes
- 1 onion
- 3 garlic cloves
- 1/2 bunch of fresh spring onions
- 1/2 bunch of parsley
- 1/2 bunch of dill
- 1/2 bunch of mint
- Zest of 1 lemon
- 1 leek (white part only)
- 1 large carrot
- 4 medium potatoes
- Salt and pepper
- Approximately 1/2 liter of water (enough to not cover the meat)
- 2 bay leaves
METHOD
1. Season the chicken with salt and pepper. Pour the olive oil into a wide pot and let it heat up a bit. Place the chicken pieces in the pot with the skin side down and fry until golden brown on both sides. Remove the chicken from the pot.
2. In the same oil, lower the heat and add the onion, garlic, carrot, leek, potatoes, bay leaves, lemon zest, salt, and pepper. Sauté until the vegetables become glossy, about 3 minutes, until the onion starts to smell fragrant. Then add the tomatoes and peas, return the chicken to the pot, and add the cold water. Cover with a wet parchment paper and the pot lid, and simmer for 40 minutes.
3. Remove the lid and parchment paper, add the fresh herbs (spring onions, parsley, mint, and dill), and continue to simmer uncovered until the sauce thickens and the dish caramelizes.
Serve with extra virgin olive oil on top, as this is an oily dish, and fresh pepper.
Good luck!