Ingredients:
8 chicken thigs,
Salt and pepper to taste,
2 tbsp olive oil,
2 tbsp butter,
1 large onion, chopped,
1 celery stick sliced,
200grams peas,
1 passata di Pomodoro,
1 can (6 ounces) tomato paste,
1 cup dry red wine or water,
2 tbsp mixed herbs
2 garlic cloves, minced,
1 tsp garlic powder,
1 tbsp sugar.
1.Season chicken with salt, garlic powder and coarse black pepper.
2.In a large skillet, brown chicken on all sides in oil and butter over medium-high heat.
3.Remove chicken to platter.
4.In the same skillet, cook and stir the onion and celery for 5 minutes.
5.Pour in the passata, tomato paste, wine, herbs, garlic and sugar.
6.Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
7.Return chicken to skillet, add garden peas, cover and simmer for 45-60 minutes or until chicken is tender.
8.Serve with pasta or crushed potatoes.
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