Chicken stew with salsa verde

Ingredients

Instructions

1. 1Heat the oil in a large casserole dish. Add the chicken and cook for 15 minutes, until golden on both sides. Remove the chicken and set aside.
2. 2Add the onions and fry for 3 minutes to colour. Return the chicken to the pan with the stock, carrots and bay leaves. Bring to the boil then reduce the heat and loosely cover. Simmer for 45 minutes, skimming off any surface fat.
3. 3Meanwhile, make the salsa verde. Whizz all the ingredients in a processor until you have a chunky paste.
4. 4Add the peas to the stew and cook for 3 minutes more. Cut into a thick chunk of chicken to check that it is cooked through.
5. 5Stir in the salsa verde, season well and serve.