Heat 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.
Add 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.
Meanwhile, make the salsa verde. Whizz all the ingredients in a processor until you have a chunky paste.
Add the peas to the stew and cook for 3 minutes more. Check that the chicken is thoroughly cooked by piercing it and checking that the juices run clear.
Stir in the salsa verde, season well and serve.
Freezing and defrosting instructions
Freeze up to the simmering of 45 minutes. Add the salsa verde fresh. Defrost at room temperature for an hour. Cook in a large saucepan covered under low heat for 40 minutes to heat through, then add the salsa verde.
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