Put the olive oil into a casserole and sets to medium heat. Add the onion and sweat off for a couple of minutes.
Then, add the chicken to the pan.
Be sure to have a large pan so it can accommodate the chicken.
Cook the chicken for 2-3 minutes.
Then, turn the chicken over and cook for another 2-3 minutes.
Our aim is to turn the chicken thighs golden.
Then, before adding the peas (especially if the are frozen) turn the heat to high and after about a minute add all the peas.
With a wooden spoon set the peas evenly around the chicken and cook for about 5 minutes.
Then, turn the heat to medium and add the chopped tomatoes.
With a wooden spoon move things around a bit, so that the chopped tomatoes are evenly distributed and continue cooking for 10 minutes.
Then, add all your stock. The stock should be enough to nearly cover the chicken.
Add the bay leaves.
Season with salt according to your taste.
Season with black pepper according to your taste.
Add the potato slices. If the slices are too big, half them.
This is what you should have at this stage.
We add just a bit of tomato purèe as flavour enhancer.
We take the lid and cover the pan, but not completely.
Leave a small opening on one side. Now, turn down the heat to low and simmer for 40-50 minutes. During this time turn the chicken twice.
Simmering will cook the chicken to perfection and will also help to reduce the sauce. After 50 minutes you should have what is featured in the picture.
Serve accompanied with few slices of warm country bread or, ideally, with Italian polenta.