In a large pot, heat up just a bit of olive oil and add the chichen thighs to cook until golden.
Remove browned chicken thighs and add in fresh olive oil, the onion allow to sweat and follow by adding in the tomato paste, minced garlic and star anise.
Return the chicken on the hob with the sauce base, add in the chopped tomatoes and enough warm water to cover. Bring to the boil, then lower to a gentle simmer.
After about 40 minutes, season with salt and pepper and add in the chantonnay carrots and peas; allow to simmer for another five to ten minutes until the vegetables are tender but not mushy.
Before serving, add an extra spoon of fresh olive oil and if you wish you can finish it off with a few sprigs of fresh dill.