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Chicken thighs with peas in a pot


  • 6 chicken thighs
  • 1 large onion chopped
  • 250 gr chantonnay carrots peeled
  • 300 gr frozen peas
  • 400 gr chopped tomatoes
  • 1 tsp tomato paste
  • 3 tbsp olive oil
  • 1 clove of garlic minced
  • 1 star anise
  • ½ teaspoon of honey
  • Sea salt and freshly ground pepper


  • 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.