100 grs olive oil
300 grs dried onion slices cut in half
2 cloves of garlic cut in half
1 kilo chicken thighs, boned
130 grs dry white wine
350 grs unsalted vegetable bouillon
240 grs CITRUS tomato sauce
8 grs fresh thyme, finely chopped
500 grs frozen peas
100 gr fresh onion, finely chopped
20 gr dill, finely chopped
14 gr salt
4 gr pepper
METHODGently warm the olive oil in a saucepan and sauté the the onion slices with the garlic. As soon as the onion becomes soft add the chicken thighs and brown on all sides. Pour the wine over everything and simmer until the alcohol has evaporated.
Empty the tomato sauce into the saucepan, rinse out the jar with the vegetable bouillon and pour into pan. Bring to the boil and simmer for 5 minutes. Add the peas, chopped onion, thyme, and dill and salt and pepper to taste. Cook for a further 5 minutes and serve.