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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