Chicken thighs with peas

Ingredients for 4 people:
-4 boneless chicken thighs
-1 box of already cooked peas
-350ml of broth
-1 glass of white wine
-2 tablespoons of tomato paste
- seasoning for meat, salt, pepper

Preparation:
1) Season the chicken thighs and put them in a pan with a drizzle of oil. Cover with a lid and brown on both sides, turning occasionally.
2) Put 300ml of water and a stock cube in a saucepan to make the broth.
3) Cook the polo legs for 30 minutes, turning them over and adding broth.

4) Prepare a "Bloody Liliana" :-), my favorite sauce for meat with: 1 glass of white wine and 2 tablespoons of tomato paste.
5) When the chicken thighs are almost ready, add the peas (drained) and the "Bloody Liliana" to the pan.
6) Add salt and pepper and cook for another 10 minutes without a lid and turning the thighs occasionally.

Buon Appetito!!